Ruby Chicken: A Jewel from the Garden State

There’s a certain magic that happens when a recipe carries with it not just a story, but a legacy. This Ruby Chicken is one such dish. It arrived on my culinary radar through a treasured cookbook, “Down Jersey Cooking,” shared by a friend with a deep connection to the cranberry bogs of Burlington County. Bill Cutts, a fourth-generation cranberry grower, passed this family favorite along, and with each preparation, I feel a tangible link to that rich agricultural heritage. The vibrant color, a testament to the crimson jewels that define its flavor, always brings a smile to my face, reminding me of crisp autumn air and the bounty of the land.

Recipe Overview

• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6-8
• Yield: Serves 6-8
• Dietary Type: Contains poultry

Ingredients

This recipe is a beautiful tapestry of sweet, savory, and spice, bringing together humble ingredients into something truly special.

• 4 lbs chicken parts, with skin
• Salt, to taste
• 1 cup butter
• 2 tablespoons vegetable oil
• 1/2 onion, diced
• 1 1/2 cups orange juice
• 1 1/4 teaspoons Tabasco sauce
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons powdered ginger
• 1/2 cup craisins (dried cranberries)
• 1 1/4 cups sugar
• 1 1/4 cups molasses
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Equipment Needed

While this recipe doesn’t demand an extensive arsenal, a few key pieces will make the process smoother:

• A large, heavy-bottomed stewing pan or Dutch oven
• A platter for keeping the chicken warm
• A small bowl for the cornstarch slurry
• A whisk for stirring the sauce

Instructions

Crafting this Ruby Chicken is a rewarding journey, where each step builds upon the last to create a symphony of flavors and a visually stunning dish.

1. Begin by preparing the chicken parts. Sprinkle them generously with salt on all sides. This initial seasoning is crucial for building a foundational layer of flavor.
2. In your large stewing pan or Dutch oven, melt the butter and heat the vegetable oil over medium-high heat. It’s important to use both for optimal browning – the butter adds richness, while the oil helps achieve a crispier exterior.
3. Brown the chicken pieces in batches. Do not overcrowd the pan, as this will cause the chicken to steam rather than brown, and we’re aiming for a beautiful, caramelized crust. As each batch is browned, remove it to a separate platter and set aside, keeping it warm.
4. Once all the chicken has been browned and removed, add the diced onion to the same pan, scraping up any browned bits from the bottom. Cook the onion until it’s softened and translucent, about 3-5 minutes.
5. Pour in the orange juice, Tabasco sauce, cinnamon, and powdered ginger. Stir everything together, ensuring you’re still incorporating any flavorful bits that may have adhered to the pan. This liquid base will form the heart of our vibrant sauce.
6. Return the browned chicken parts to the stewing pan, nestling them into the aromatic liquid. Cover the pan tightly and simmer gently for 30-35 minutes, or until the chicken is tender and cooked through. The low and slow simmering allows the chicken to absorb the complex flavors of the sauce.
7. Carefully remove the chicken from the pan and place it back onto the serving platter. Cover it loosely with foil to keep it warm while you finish the sauce.
8. Add the craisins, sugar, and molasses to the skillet. Bring the mixture to a simmer over medium heat and cook uncovered for 5 minutes, stirring occasionally. This step allows the cranberries to plump and the sauce to begin to reduce and concentrate.
9. In a small, separate bowl, blend the cornstarch with the cold water until it forms a smooth slurry. This is our thickening agent.
10. Add the cornstarch slurry to the simmering sauce in the skillet, stirring rapidly as you pour to ensure it disperses evenly and prevents lumps.
11. Cook the sauce for about 1 minute, or until it has thickened to your desired consistency. It should be glossy and coat the back of a spoon.
12. Finally, pour the vibrant, ruby-hued sauce generously over the reserved chicken on the platter. Serve immediately and bask in the compliments.

Expert Tips & Tricks

To elevate your Ruby Chicken from simply delicious to truly unforgettable, consider these insider tips:

• Achieving the Perfect Browning: Don’t rush the browning process. A deep, even sear on the chicken skin is crucial for flavor development and a visually appealing finish. If your pan isn’t large enough to accommodate all the chicken in one or two batches without crowding, it’s better to do it in three or four smaller batches.
• Spice Level Adjustment: The amount of Tabasco sauce is a suggestion, and its heat can vary. Taste the sauce before thickening it with cornstarch and adjust to your personal preference. For a milder heat, start with just 1/2 teaspoon.
• Cranberry Choice: While craisins are specified, you can also use fresh or frozen cranberries. If using fresh or frozen, you’ll want to cook them down a bit more in the sauce until they burst before adding the sugar and molasses.
• Thickening Nuance: If your sauce seems a little too thin after adding the cornstarch slurry, you can create another small slurry of cornstarch and water and add it gradually, stirring constantly, until the desired thickness is achieved. Conversely, if it becomes too thick, a splash more orange juice or water can thin it out.

Serving & Storage Suggestions

Ruby Chicken is a showstopper on its own, but it truly shines when served with accompaniments that can balance its rich, sweet, and tangy profile.

• Serving: Present the chicken on a beautiful platter, generously spooning the glistening ruby sauce over the top. For a complete meal, consider serving it alongside fluffy white rice to soak up the incredible sauce, or a simple, fresh green salad with a light vinaigrette to cut through the richness. Mashed potatoes or polenta would also be excellent choices.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making it even more delicious the next day.
• Reheating: To reheat, gently warm the chicken and sauce in a saucepan over low heat, or in a covered dish in a preheated oven at 300°F (150°C) until heated through. Avoid microwaving at high power, as it can dry out the chicken.

Nutritional Information

This information is an estimation and can vary based on the specific ingredients and portion sizes used.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	1385.1 kcal	N/A
Calories from Fat	647 kcal	N/A
Total Fat	71.9 g	110%
Saturated Fat	30.2 g	150%
Cholesterol	316.3 mg	105%
Sodium	470.7 mg	19%
Total Carbohydrate	111.8 g	37%
Dietary Fiber	1.2 g	4%
Sugars	92.7 g	370%
Protein	73.8 g	147%

Note: The “Calories from Fat” and “% Daily Value” for “Calories from Fat” in the original data were presented unusually (“Calories from Fat” followed by “Calories from Fat % Daily Value”). I have presented Total Fat and Saturated Fat with their respective Daily Values as is standard.

Variations & Substitutions

While this recipe is wonderfully unique as is, creativity is always welcome in the kitchen.

• Poultry Alternatives: While chicken is traditional, you could experiment with turkey parts for a richer flavor, or even pork shoulder cut into chunks, though cooking times would need to be adjusted for tenderness.
• Citrus Swap: If orange juice isn’t your preference, pineapple juice offers a similar sweetness with a slightly different tropical tang.
• Spice Intensification: For those who enjoy a bit more heat, a pinch of cayenne pepper or a dash of hot sauce with a different flavor profile could be added alongside the Tabasco.
• Nutty Addition: Toasted pecans or walnuts can be a delightful textural and flavor addition, sprinkled over the chicken just before serving.

FAQs

Q: Why is it called “Ruby Chicken”?
A: The name “Ruby Chicken” likely comes from the deep, rich red color of the sauce, reminiscent of the precious gemstone, which is a result of the molasses and cranberries.

Q: Can I make this recipe with boneless, skinless chicken?
A: While the skin adds flavor and helps the chicken stay moist during cooking, you could adapt this recipe for boneless, skinless chicken thighs or breasts. You would need to reduce the simmering time to prevent overcooking, likely around 20-25 minutes.

Q: Is the Tabasco sauce essential for the flavor?
A: The Tabasco sauce adds a subtle background heat that balances the sweetness of the molasses and sugar. While you could omit it, it would alter the overall flavor profile of the sauce.

Q: How can I thicken the sauce if it’s too thin?
A: The provided method of using a cornstarch slurry is the most effective. If it’s still too thin after adding it, you can make another, smaller slurry and add it gradually, stirring constantly.

Q: What kind of molasses should I use?
A: Blackstrap molasses will provide the deepest, richest flavor and the most intense ruby color. Regular unsulfured molasses can also be used, but the color and depth of flavor might be slightly less pronounced.

Final Thoughts

This Ruby Chicken is more than just a recipe; it’s an invitation to explore flavors that are both comforting and exciting, deeply rooted in tradition yet wonderfully adaptable. The way the sweet molasses and tart cranberries meld with the warm spices and tender chicken is a testament to the magic that can happen when simple ingredients are treated with care and a touch of culinary flair. I encourage you to bring this jewel of a dish to your table, to savor its unique character, and perhaps, to create new memories with every delicious bite. It pairs beautifully with a crisp white wine or a robust amber ale, and is sure to become a cherished favorite in your own culinary repertoire.