| 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. Converted by MM_Buster v2.0l.
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