Baked Cumberland Glazed Chicken
6-8 chicken pieces
oil or melted butter
salt and pepper to taste
<b>Cumberland Glaze</b>
1/2 cup redcurrant jelly
1 tsp dijon mustard
2 tsp grated orange peel
1/4 tsp ground ginger
1/4 tsp allspice, if desired
Preheat oven or toaster oven to 375F (190C). Rinse the chicken and dry. Brush with oil or melted butter, and sprinkle with salt and pepper. Arrange chicken pieces skin-side down in a shallow baking dish, bake for 30 mins, turning and basting several times during cooking.
Prepare Cumberland Glaze: Heat and stir redcurrant jelly in a small saucepan over medium-low heat until it melts. Blend in remaining ingredients.
Baste chicken with glaze and bake 15-25 more minutes, basting with glaze every 5 minutes. When the chicken is done, remove to a plate, pour excess fat off the pan juices, and thicken the pan juices if necessary by boiling in a saucepan. Season with salt if desired, then pour the pan juices over the chicken and serve.
