| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hawaiian |
Poultry |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken; *see note |
| 1 |
|
Yellow onions; chopped |
| 3 |
tb |
Margarine |
| 3/4 |
c |
Ketchup |
| 1/3 |
c |
Cider vinegar |
| 3 |
tb |
Packed brown sugar |
| 1/4 |
c |
Pineapple juice |
| 1/2 |
c |
Pineapple chunks in juice |
| 1 |
tb |
Worcestershire sauce |
| 2 |
ts |
Mustard |
| 1/8 |
ts |
Black pepper |
| 1/2 |
c |
Dried apricots; minced |
| 1/2 |
c |
Water |
INSTRUCTIONS
* Use whole chickens that you cut into pieces or use breast only. If using
breast only you may need to shorten cooking time by a few minutes.
1. In large heavy skillet, heat a small amount of oil and brown chicken on
all sides. Drain and place in a 13 x 9 x 2-inch pan.
2. In a saucepan, melt the margarine and saute the onions until soft and
translucent. Combine the remaining ingredients and bring to a boil. Simmer
for 15 minutes, stirring occasionally. Pour this mixture over the chicken.
3. Bake in 350-degree oven for about 1 hour, basting occasionally. Cover
loosely with foil if necessary while cooking the last 30 minutes. Serve
this with any juices in pan.
Date: Tue, 11 Jun 1996 09:12:50 -0400
From: kmeade@ids2.idsonline.com (The Meades)
Recipe By : Jo Merrill
MC-Recipe Digest V1 #114
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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