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We often think of capons as stuffed, but using the dark meat chicken with skin on is a great way to get juicy chicken that’s bursting with sweet and tangy raspberry flavor!
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Raspberry and Balsamic Glazed Chicken Capons
Ingredients
Sauce:
- 2/3 cup Raspberry jam
- 1/3 cup Balsamic vinegar
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoons garlic powder
- 1/2 teaspoon chili powder
- 1 tbsp Soy sauce
Assembly:
- 6-8 capons
- 2 red onions, sliced
Instructions
- Preheat oven to 400. Line a baking sheet with parchment paper and set aside.
- Combine all sauce ingredients in a large mixing bowl. Add capons and mix to combine. Spoon some of the sauce between the skin and the meat for maximum flavor.
- Place a mound of sliced onion on the baking sheet, then top with a capon. Repeat with remaining capons. Any leftover onions can be arranged around the chicken.
- Bake for 50-60 minutes, until chicken is cooked through and caramelized.
Notes
Plan ahead: chicken can be prepared a day or two ahead of time and rewarmed, loosely covered, until cooked through. Alternatively, chicken can be frozen in an airtight container. Rewarm, loosely covered, until cooked through.
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