• 1/2 cup red wine
• 1/2 cup raspberry or flavored vinegar
• 1 cup raspberry jam
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 3-pound chicken, skinned and cut into pieces
• Chopped parsley, for garnish

Mix together the wine, vinegar, jam, soy sauce, honey, Dijon and garlic and stir until well combined.  Taste and adjust the sweetness to your personal preference.  Pour the mixture over the chicken pieces and marinate for at least 4 hours (preferably overnight) in the refrigerator.


Preheat the oven to 375°F.  Place the chicken pieces, with the marinade, in a large baking pan.  Bake the chicken for 45 minutes, or until cooked through.  If a thicker sauce is desired, boil the sauce in an uncovered pot until it thickens.  Pour the sauce over the chicken and garnish with parsley.


Serves 4