Jammy Chicken

From: Domestic Goddess

On Apr 18, 2008

I prepared this recipe with blackberry preserves, and removed the skin from the chicken before baking. I will give this recipe another try, but will make it with a seedless raspberry jam and use a red wine vinegar (as suggested by another reviewer). Perhaps my family will like it better prepared with that flavor of jam and vinegar. My husband and daughter wanted me to give this recipe 3 stars, but I liked it, so I'm giving it 4 stars. Thank you for the recipe Jill, I thought it was good.

From: Mariah

On Apr 8, 2008

Yummy, easy, a real kid-pleaser. I used blackberry jam and balsalmic vinegar. I will make this often!

From: * Pamela *

On May 15, 2006

I made this as a "dump" recipe by dumping the chicken (I used thighs) and the ingredients into a ziploc bag and then freezing. To serve, I dumped the contents of the bag into my crockpot and then let it cook all day and it worked perfectly. I have added this to my OAMC chicken collection, thanks!

From: Judy from Hawaii

On Jul 17, 2004

This was a very flavorful, yet easy to prepare dish. I downsized to feed four & used chicken thighs instead of breasts, but otherwise followed the recipe as posted. I liked the subtle spiciness from the chili powder. It was sweet, but not overly so. I served this withMizzNezz's Fried Sweet Potatoes & Country Lady's Pan Roasted Asparagus. Thanks, Jill.