Redneck Sweet and Sour Chicken with Wild Garlic

There are just some nights that you want to cook something easy.  I cook for six nearly every night. Granted, it is not a dozen and I really should not complain, but sometimes an easy recipe makes life, well, easy.  So in honor of easy, here is a recipe using wild garlic that I picked at Harlinsdale Park today!  Wild garlic is one of the wild edibles that is available in February in the South and adds great nutrition to any dish.  This is an amazing recipe that results in a sticky, tender flavorful chicken with very little effort.

I like chicken leg quarters because, basically, they are cheap (.69 per lb on sale) but you can use chicken legs or thighs.


Redneck Sweet and Sour Chicken with Wild Garlic

Wild Garlic

Ingredients:

10 lbs Chicken Leg Quarters (I used 10 lbs but expect to have left overs)
2 bottles Red Hot Sweet Chili Sauce
Large handful wild garlic greens
garlic salt

Directions:

Preheat oven to 350 degrees.  Rinse and dice garlic greens. 

Grease two large baking pans.  Lightly sprinkle garlic salt on bottom.  Rinse chicken and place in pans.  Sprinkle garlic salt and garlic greens on chicken.

Pour Red Hot Sweet Chili Sauce over chicken and spread out. 

 

Bake for 60-75 minutes or until completely cooked through.  If starting with frozen chicken, add 15 minutes.

I left my thirteen year old in charge of taking out of the oven while going to get supplies for science project so it cooked just a smidge too long but still turned out fantastic!

Recipe all together:

Redneck Sweet and Sour Chicken with Wild Garlic

Ingredients:

10 lbs Chicken Leg Quarters (I used 10 lbs but expect to have left overs)
2 bottles Red Hot Sweet Chili Sauce
Large handful wild garlic greens
garlic salt

Directions:

Preheat oven to 350 degrees.  Rinse and dice garlic greens.  Grease two large baking pans.  Lightly sprinkle garlic salt on bottom.  Rinse chicken and place in pans.  Sprinkle garlic salt and garlic greens on chicken.

Pour Red Hot Sweet Chili Sauce over chicken and spread out.  Bake for 60-75 minutes or until completely cooked through.  If starting with frozen chicken, add 15 minutes.