Chicken and Sunday dinner belong together. During my married life on a dairy farm, I'd make and bake chicken before church. — Esther Shank, Harrisonburg, Virginia
- 2 tablespoons canola oil
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 3 tablespoons butter
- 1/3 cup chopped onion
- 3/4 cup ketchup
- 1/2 cup water
- 1/3 cup cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons prepared mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Remove to paper towels to drain.
- Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
- Place chicken in an ungreased 13x9-in. baking dish. Pour sauce over chicken. Bake, uncovered, 45-60 minutes or until chicken juices run clear, basting occasionally. Yield: 8 servings.
Originally published as Oven Barbecued Chicken in Taste of Home February/March 1993, p37
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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