| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/3 |
c |
Firmly packed brown sugar |
| 1 |
cn |
Tomato sauce; (15-ounce) |
| 1 |
c |
Cider vinegar |
| 1 |
lg |
Onion; chopped |
| 6 |
tb |
Dijon mustard |
| 1 |
tb |
Plus 1 teaspoon dried thyme; crumbled |
| 1 |
ts |
Salt |
| 1 |
ts |
Cayenne pepper |
| 2 |
|
Chickens; each cut into 6 |
|
|
; pieces |
INSTRUCTIONS
Combine first 8 ingredients in heavy medium saucepan. Simmer 15
minutes to blend flavors. Season with pepper. (Can be made 2 days
ahead. Cover; chill.)
Preheat oven to 375F. Arrange chicken in single layer in large baking
pan. Brush with some sauce. Roast until cooked through, basting
occasionally with sauce, about 1 hour. Serve hot or at room
temperature.
Serves 6.
Bon Appetit November 1992
Converted by MC_Buster.
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