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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Chicken and Sunday dinner belong together. During my married life on a dairy farm, I'd make and bake chicken before church. Ingredients:
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 |
Directions:
1. Preheat oven to 350°. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Remove to paper towels to drain.
2. 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.
3. 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.
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