Fresh coarse ground white pepper; black is ok, too
1/2
ts
Paprika
2
Whole broiler-fryer chicken breasts; split
1
c
Onion; minced
1
c
Oil
2
Cloves garlic; curs
2
tb
Packed light brown sugar
1
tb
Minced parsley
1
ts
Fresh coarse ground white pepper
1/2
ts
Salt
1/4
ts
Oregano
1
pn
Tarragon
1/2
c
White wine
1/4
c
White wine vinegar
1/4
c
Butter or margarine; cut in pieces
INSTRUCTIONS
CHICKEN
B-B-Q SAUCE
B-B-Q Sauce: In heavy saucepan saute onions in oil until just tender. Stir
in remaining ingredients. Simmer, stirring occasionally, 30 minutes. Remove
from heat; let stand until fats rise. Gently tip saucepan; drain off oil
and butter to use for basting. Whirl sauce in blender or processor until
smooth. Heat gently before serving. Makes 1 cup.
Chicken: In small bowl mix sugar, chili powder, salt, pepper and paprika;
rub over chicken, coating well. Wrap each breast in plastic wrap;
refrigerate at least 3 hours or overnight. Bring to room temperature; place
skin side up in large shallow baking dish, leaving space between pieces.
Brush with oil mixture skimmed from B-B-Q sauce. Bake in preheated 425F
degree oven, basting occasionally, about 14 minutes or just until chicken
is opaque throughout. Serve with White B-B-Q Sauce.
NOTES : Barbecueing master Brad Borel created this original sauce from a
traditional Southern recipe. Serve with green or Italian beans and beer.
Recipe by: Woman's Day Magazine
Posted to MC-Recipe Digest V1 #991 by Carrie
<carriejmclain@worldnet.att.net> on Janusday,, ary 07, 1998
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