Oven-Baked Barbecued Chicken
Source of Recipe
The Baltimore Sun: 03/31/2004
Recipe Introduction
Yield: Makes 6 servings
List of Ingredients
1 medium onion, sliced
2 tablespoons butter or shortening
2 tablespoons vinegar
2 tablespoons brown sugar
1/4 cup lemon juice
1 cup ketchup
3 tablespoons Worcestershire
2 teaspoons prepared mustard
1 cup water
1/2 cup chopped celery
3- to 3 1/2 -pound chicken (cut into pieces)*I use breasts
Recipe
Brown onion slices lightly in butter; add remaining ingredients (except chicken) and simmer a few minutes. Pour over chicken and bake uncovered in a slow oven (325°) for 1 hour.
Tester Laura Reiley's comments: "Although the recipe doesn't call for liquid smoke, as the requester remembered, the flavor of Worcestershire gives the finished dish a little smokiness, and the vinegar and brown sugar conspire to give the ketchupy glaze a sweet-and-sour tang.
"The onions become soft and caramelized and the chicken is moist and a glossy deep red. If you want the glaze to be a little dryer and the chicken skin to crisp up a bit, cut the amount of water in half."
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