Chicken sweet and hot from A Treasury of Great Recipes: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (page 411) by Mary Price and Vincent Price

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Accompaniments: Farfel pilaf (Baked egg barley)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate chicken, chilled, for 2 or 3 hours before baking.

  • anya_sf on May 03, 2020

    I cooked 3 whole chicken legs, but used the full amount of marinade, so there was tons of extra sauce. I substituted Crystal hot sauce for Tabasco and pomegranate jelly for red currant. Served with wild rice pilaf to soak up the sauce, my family really enjoyed this. Next time I'll cook extra chicken or reduce the amount of marinade so it doesn't go to waste, as it's delicious.

  • Silverscreensuppers on April 26, 2020

    This is DIVINE! My favourite way of cooking chicken https://www.silverscreensuppers.com/vincent-price/vincent-prices-chicken-sweet-and-hot

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