This unique dish transforms ordinary chicken quarters into a show-stopping main course using the distinctive spice and sweetness of Vernors Ginger Ale. The sauce is a complex blend of orange marmalade, Dijon mustard, fresh ginger, and a splash of brandy, creating a glossy, aromatic glaze that clings to the crispy skin. The heat from the ginger cuts through the richness of the chicken, while the citrus notes brighten every bite. It’s an unexpected twist on classic sweet-and-sour preparations, perfect for a special weeknight dinner or a casual gathering where you want to impress guests with bold, home-style flavors. The result is tender meat with a sticky, flavorful coating that pairs beautifully with rice or roasted vegetables.
Chicken L Vernors
Description
This unique dish transforms ordinary chicken quarters into a show-stopping main course using the distinctive spice and sweetness of Vernors Ginger Ale. The sauce is a complex blend of orange marmalade, Dijon mustard, fresh ginger, and a splash of brandy, creating a glossy, aromatic glaze that clings to the crispy skin. The heat from the ginger cuts through the richness of the chicken, while the citrus notes brighten every bite. It&# 226;ÂÂs an unexpected twist on classic sweet-and-sour preparations, perfect for a special weeknight dinner or a casual gathering where you want to impress guests with bold, home-style flavors. The result is tender meat with a sticky, flavorful coating that pairs beautifully with rice or roasted vegetables.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC). Pat the chicken quarters dry with paper towels and season generously with salt and pepper on all sides.
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Place the chicken quarters skin-side down in a large roasting pan or baking dish that fits them in a single layer.
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Roast the chicken in the preheated oven for 50 minutes to render out some of the fat and begin cooking the meat.
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While the chicken roasts, prepare the sauce. In a medium saucepan, combine the Vernors Ginger Ale and the thick slices of fresh ginger.
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Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer until the liquid is reduced to about 1 cup, which should take about 15-20 minutes.
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Add the orange marmalade, Dijon mustard, orange juice, minced scallions, and 2 tablespoons of the brandy to the reduced ginger ale.
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Stir well and bring the sauce to a gentle boil, then reduce heat and simmer for another 20-25 minutes until it thickens into a syrupy glaze. Remove and discard the ginger slices.
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Carefully turn the chicken pieces skin-side up in the roasting pan. Drain any excess fat from the pan.
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Brush the chicken thoroughly with the Vernors glaze. Return the pan to the oven and bake for an additional 45 minutes, basting with more sauce every 10 minutes, until the chicken is cooked through (internal temperature of 165ðF) and the skin is golden and sticky.
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While the chicken finishes cooking, add the remaining 2 tablespoons of brandy to the saucepan with the remaining sauce and simmer for a few minutes to thicken further.
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Transfer the chicken to a serving platter. Pour the hot glaze over the chicken and garnish with fresh orange slices and additional minced scallions if desired. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1288.8kcal
- % Daily Value *
- Total Fat 55.4g86%
- Saturated Fat 15.2g76%
- Cholesterol 404.1mg135%
- Sodium 397.7mg17%
- Total Carbohydrate 52.0g18%
- Dietary Fiber 6.4g26%
- Sugars 35.1g
- Protein 126.5g253%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
