| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
C, H, I, C, K |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; cut into 8 pieces and skin removed |
| 1 |
tb |
All-purpose flour |
| 1 |
c |
Ketchup |
| 1 |
sm |
Onion; finely chopped |
| 1/4 |
c |
Firmly packed light brown sugar |
| 2 |
tb |
White vinegar |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
Yellow mustard |
INSTRUCTIONS
Preheat the oven to 400F. Place the chicken in a 9" x 13" baking dish that
has been coated with nonstick vegetable spray. Sprinkle the chicken with
the flour, coating evenly. In a small bowl, combine the remaining
ingredients; mix well. Pour evenly over the chicken and cover tightly with
aluminum foil. Bake for 30 minutes, then uncover and bake for 30 to 35 more
minutes, or until the juices run clear and no pink remains.
NOTE: Although removing the skin from the chicken reduces the fat; this
recipe works just as well with the skin on.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1038 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998
A Message from our Provider:
“Love – a gift from God”