1 (8.5-ounce) jar Locally Preserved Creole Basil Tomato Jelly
½ teaspoon hot sauce
Garnish: tomato slices, fresh basil
Instructions
Preheat oven to 350°. Line a large rimmed baking sheet with foil, and spray with cooking spray.
Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add 2 chicken leg quarters; cook until browned, about 3 minutes per side. Place on prepared pan. Add remaining 1 tablespoon oil, and repeat with remaining chicken. In a small bowl, whisk together jelly and hot sauce.
Bake, occasionally turning and basting with jelly mixture, until a meat thermometer inserted in thickest portion registers 165°, about 35 minutes. Remove from oven. Place on a serving platter. Garnish with sliced tomato and fresh basil, if desired.
Notes
*Four skinless chicken legs and 4 skinless chicken thighs may be substituted.
A substitute for Locally Preserved's Creole Basil Tomato Jelly can be found here.
Recipe by Louisiana Cookin' at https://louisianacookin.com/8795-2/