Prep Time

　　20 Minutes

　　Active Time

　　35 Minutes

　　Total Time

　　55 Minutes

　　

Ingredients

4 servings

　　

For the Strawberry Rhubarb Glaze

3/4 cup Bonne Maman Strawberry Preserves

　　1/2 cup chopped onion

　　1 tablespoon balsamic vinegar fig reduction

　　1 tablespoon red wine vinegar

　　salt and pepper

　　2 stalks rhubarb, trimmed and chopped

　　

For the Chicken

2 tablespoons grape seed oil

　　4 pounds bone in skin on chicken quarters

　　fresh thyme and sliced strawberries for garnish

　　

Step 1

Preheat the oven to 425 degrees F.

　　

Step 2

In a small saucepan, combine the strawberry rhubarb glaze ingredients. Bring to a boil, stirring, then reduce heat to a simmer over low heat and allow the sauce to thicken over time. Keep an eye on it and remove from heat if needed. If sauce thickens too much, add a bit more of the strawberry preserves.

　　

Step 3

Meanwhile, heat the grape seed oil in a large cast iron skillet until very hot. Pat the chicken dry and season with salt. Place the chicken skin side down and allow to crisp and golden, 7 to 10 minutes. Flip the chicken carefully, cover, and place in the oven, cooking for another 20 minutes. Remove the lid and spoon a bit of the sauce over the chicken. Place in the oven and cook another 5 to 7 minutes.

　　

Step 4

Serve the chicken on a platter with additional sauce on the side to spoon over the top.

　　Cooks' Note

　　Discover more flavorful recipes ideas at Bonne Maman.