| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | St. Louis | St. louis p, Post1 | 4 | servings |
INGREDIENTS
| 1/3 | c | All-purpose flour |
| 2 | ts | Salt; plus |
| 1 | tb | Salt; divided |
| 3 | lb | Chicken; cut up |
| 1/3 | c | Oil |
| 1/2 | c | Finely diced onion |
| 1/2 | c | Finely diced celery |
| 1/2 | c | Finely diced green bell pepper |
| 1 | c | Ketchup |
| 1 | c | Coca-Cola |
| 2 | tb | Worcestershire sauce |
| 1/2 | ts | Hickory smoked salt |
| 1/2 | ts | Dried basil leaves |
| 1/2 | ts | Chili powder |
| 1/8 | ts | Ground black pepper |
INSTRUCTIONS
Preheat oven to 350 degrees. Rinse chicken pieces; pat dry. Combine flour and 2 teaspoons salt. Coat chicken with flour mixture. Brown pieces on all sides in hot oil. Place chicken in a 3-quart casserole. (Discard drippings.) Combine onion, celery, green pepper, ketchup, Coca-Cola, Worcestershire, remaining 1 tablespoon salt, hickory-smoked salt, basil, chili powder and black pepper; mix well. Spoon over chicken, covering all pieces. Cover casserole. Bake about 1 1/4 hours or until chicken is fork-tender. If desired, serve chicken and sauce on hot cooked rice. Yields 4 to 6 servings (about 3 cups sauce). Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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