This chicken sweet and hot recipe comes to us from local food blogger and all round Hollywood expert Silver Screen Suppers. It is one of the recipes selected to celebrate the launch of Mary and Vincent Price’s 50th Anniversary Edition of A Treasury of Great Recipes. Did you know that Vincent Price was a noted foodie and accomplished Chef?

About  “A Treasury of Great Recipes”


In 1965, Mary and Vincent Price published A Treasury of Great Recipes–now regarded as the one of the world’s most beloved cookbooks. This beautifully-designed tome features recipes collected by Vincent and his wife Mary at restaurants around the world, including original menus from classic restaurants and wonderful photographs by the great William Claxton. Written in Vincent’s lively and accessible prose, the book captures the beginnings of the foodie movement in the United States, and also affords a glimpse into the celebrity lifestyle of the Prices.

A Treasury of Great Recipes has come to be regarded as “one of the most important culinary events of the 20th century” (Saveur Magazine) and was recently named the eighth most popular out-of-print book of any kind by Booklist. It has inspired countless chefs, garnered fans from around the world, and recently spawned many supper clubs who have been “cooking and eating Vincent” around the world.

See more about the book here >>

Vincent Price Treasury Cookalong

If you want to join the fun just select this Chicken Sweet and Hot Recipe or any of the recipes from the Silver Screen Suppers selection (or any other from the Treasury if you are lucky enough to have a copy), get cooking and post a Treasury themed blog entry before midnight on Saturday 7th November 2015. There will be prizes!

You can get all the details here >>

Chicken Sweet and Hot Recipe Ingredients

4 Chicken Quarters from Morley Butchers
1/2 cup butter
1/4 cup Worcestershire sauce
1 large clove garlic, minced
1/2 cup red currant jelly
1 tablespoon Dijon mustard
1 cup orange juice
1 teaspoon powdered ginger
3 dashes Tabasco

Chicken Sweet and Hot Recipe Cooking Method

In a saucepan combine: 1/2 cup butter, 1/4 cup Worcestershire sauce, 1 large clove garlic, minced, 1/2 cup red currant jelly, 1 tablespoon Dijon mustard, 1 cup orange juice, 1 teaspoon powdered ginger, and 3 dashes Tabasco. Heat, stirring, until jelly is melted and sauce is smooth.  Cool.

Put 1 chicken, quartered, into a baking dish.  Pour sauce over and let marinate for 2 or 3 hours.

Preheat oven to moderate heat  (350 degrees F, 180 degrees C, gas mark 4)

Cover chicken and cook in the moderate oven for 1 hour.

At the end of the hour uncover, increase oven temperature to hot (400 degrees F, 200 degrees C, gas mark 6), and baste frequently until chicken is an even dark brown.

Other related links:

Cooking With Vincent Website – for details of celebratory events in the USA 
Vincent Price Legacy Tour – for details of celebratory events in the UK
Amazon Page for the 50th Edition of A Treasury of Great Recipes