| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chicken, Bar-b-q | 4 | Servings | |
INGREDIENTS
| 4 | lg | Chicken leg quarters |
| BARBECUE SAUCE | ||
| 6 | tb | Vegetable oil |
| 1 | Onion; finely chopped | |
| 1 | cl | Garlic; crushed |
| 8 | oz | Can tomatoes |
| 1 | tb | Ketchup |
| 1 | tb | Chutney |
| 1 | tb | Vinegar |
| 1/2 | c | Chicken broth or water |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Dijon mustard |
| 1 | ts | Paprika |
| 1/2 | Lemon, juice and rind of | |
| 2 | ts | Brown sugar |
| 1 | tb | Parsley; finely chopped |
| 1 | Bay leaf | |
| Salt and pepper to taste |
INSTRUCTIONS
Wash chicken and pat dry. Heat oil in saucepan. Add onion and garlic and saute for 5 minutes. Add remaining ingredients except chicken. Simmer 20-30 minutes. Strain and set aside to cool. With a sharp knife, make small cuts in chicken pieces. Spoon cooled barbecue sauce over chicken and let stand for at least 1/2 hour. Heat broiler or grill. Cook about 30-45 minutes, depending on size of chicken pieces. Baste frequently with barbecue sauce. Test for doneness by pricking chicken with skewer; if juice runs clear, chicken is done. Heat remaining sauce and serve separately. Creative Cooking: Poultry, typed by Carolyn Shaw 1-95 From the database of Judi M. Phelps jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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