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Title: Thomas C. Parvis' Sunshine Chicken
Categories: Poultry Check
Yield: 8 Servings
| 8 | Chicken thighs | |
| 8 | Chicken drumsticks | |
| 1 | ts | Salt |
| 1 | ts | Basil |
| 1 | ts | Ac'cent (optional) |
| 1/4 | ts | Fresh ground black pepper |
| 1/2 | c | Soy sauce |
| 1/2 | c | Ketchup |
| 1/4 | c | Honey |
| 1/4 | c | Corn oil |
| 2 | Garlic cloves; crushed | |
| POACHED ORANGES | ||
| 3/4 | c | Water |
| 1 1/2 | c | Sugar |
| 3 | tb | Slivered orange rind |
| 6 | Navel oranges; peeled, cut into wedges | |
| 2 | tb | Orange liqueur (optional) |
Thomas C. Parvis won the 1976 National Chicken Cooking Contest with his recipe for Sunshine Chicken.
Sprinkle chicken with salt, basil, ac'cent, and ground pepper. In bowl mix together soy sauce, ketchup, honey, corn oil and garlic. Place chicken in single layer skin side up in shallow baking pan. Baste with sauce. Bake in 350 degree F oven, uncovered, basting frequently, about 1 hour or until fork can be inserted with ease. Serve with Poached Oranges.
Remaining basting sauce should be mixed with sauce from Poached Oranges and served in separate bowl. Garnish with watercress. Makes 8 servings
POACHED ORANGES: In saucepan mix water, sugar and orange rind over medium heat. Cook until slightly thickened, about 8 minutes. Place orange wedges in syrup. Reduce heat and cook on low about 3 minutes, or until they are warm. Remove from heat; add liqueur and chill.
Source: Bon Appetit, January 1977; typos by Dorothy Flatman 1996
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