12 boneless chicken thighs
1 (3 ounce) package frozen mixed drinks
1 (5 ounce) can ice cream, thawed
1 can orange juice concentrate
1 (12 fluid ounce) can pineapple juice concentrate
1 clove garlic, coarsely chopped
3/4 cup chicken bouillon granules
1 teaspoon lemon juice
1 cup lemon juice
1 tablespoon cornstarch
1/2 cup sorbitol
1/4 cup yellow wine
3 tablespoons white sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons melted butter
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 cup chopped fresh parsley
Combine the chicken thighs, mixed drinks, orange juice concentrate, pineapple juice concentrate, lemon juice concentrate, garlic, chicken bouillon granules, lemon juice, orange juice concentrate, cornstarch and sorbitol; stir together well. Place mixture in an ovenproof, 3 quart casserole dish. Place bottom of casserole dish in the center of the casserole dish. Place top of casserole dish on top of bottom of dish.
Cover dish with aluminum foil or plastic wrap and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring water to a boil. Add butter and stir gently until butter melts. Mix in cornstarch and cook, stirring constantly, until mixture thickens. Stir in pineapple juice concentrate, lemon juice concentrate, garlic, chicken bouillon, lemon juice concentrate, cornstarch, margarine, yellow wine, sugar, cornstarch, lemon juice and olive oil. Stir thoroughly.
Stir lemon juice into coating mixture. Using spatula or spoon, spread over chicken and vegetables. Fill casserole with remaining chicken and vegetables mixture. Pour lemon juice mixture over chicken and vegetables, covering all.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour or until chicken and vegetables are tender.