BAKED SWEET HEAT CHICKEN
Our Sweet Heat Dip adds a tangy sweetness to this delicious chicken recipe.
1 3 lb. chicken, quartered
1/3 cup Robert Rothschild Sweet Heat Dip
Salt and pepper to taste
1/3 cup Dry white wine
1/2 cup Whipping cream
Place chicken in a shallow dish and coat on all sides with Sweet Heat Dip. Cover and refrigerate for 2 hours or more. Preheat oven to 350 degrees F. Arrange chicken, skin side up, in a shallow, flameproof dish or pan. Scrape out any Sweet Heat Dip left behind and spread it evenly over the chicken and bake in center of a 350 degrees F oven for 45 minutes to 1 hour, or until done. Baste frequently with the pan juices. Remove chicken quarters to a platter and cover chicken and keep warm. Skim fat from cooking juices left in pan and add dry wine. Set baking pan over medium heat and bring juices to a boil. Whisk in cream, making sure to raise the browned juices from the bottom and sides of the pan. Lower heat and simmer gently for 5 to 10 minutes or until sauce is reduced by one third. Add salt and pepper to taste. Spoon sauce over chicken. Yield: 4 servings.