Jugged Chicken Recipes

Steps:

• Preheat oven to 400. Rub chicken with butter and season inside and out with salt and pepper. Transfer chicken to large, heavy, deep casserole. Combine onions and all remaining ingredients in large bowl. Pour over chicken. Cover and bake until chicken is done, about 55 minutes. Serve in bowls with crusty bread; white rice makes a great side dish, using the extra juices from the chicken.
• Sweetnicks' Notes: Hands down, The Husband's favorite chicken recipe. I don't always have Brandy on hand, and in cases like that, I just add extra of the other alcohol, and it still tastes great.

Steps:

• Pre-heat oven to 325°F degrees.
• Toss the meat in the flour, shaking off excess.
• Put into an oven-proof casserole dish.
• Add the onion and cloves, pour in the port and just enough stock to cover the meat.
• Cover and bake for 3 hours, until the meat is tender.
• Meanwhile, mix together the sausage meat, breadcrumbs and parsley, form the mixture into 8 balls.
• 40 minutes before the end of the cooking time, stir the redcurrant jelly into the casserole.
• Add the sausage meat balls and cook, uncovered, until the meat balls are cooked and slightly brown – do NOT overcook the meat balls.
• Skim off any excess fat and serve hot.