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Barbecued Chicken 2

Ingredients
 

4 large chicken leg quarters
1 barbecue sauce
6 tbsp vegetable oil
1 onion, finely chopped
1 cl garlic, crushed
8 oz can tomatoes
1 tbsp ketchup
1 tbsp chutney
1 tbsp vinegar
1/2 cup chicken broth or water
1 tbsp worcestershire sauce
1 tsp dijon mustard
1 tsp paprika
1/2 lemon, juice and rind of
2 tsp brown sugar
1 tbsp parsley, finely chopped
1 bay leaf
1 salt and pepper to taste




 
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Preparation
 
Wash chicken and pat dry. Heat oil in saucepan. Add onion and
garlic and saute for 5 minutes. Add remaining ingredients except
chicken. Simmer 20-30 minutes. Strain and set aside to cool. With a
sharp knife, make small cuts in chicken pieces. Spoon cooled
barbecue sauce over chicken and let stand for at least 1/2 hour. Heat
broiler or grill. Cook about 30-45 minutes, depending on size of
chicken pieces. Baste frequently with barbecue sauce. Test for
doneness by pricking chicken with skewer; if juice runs clear,
chicken is done. Heat remaining sauce and serve separately.

Creative Cooking: Poultry, typed by Carolyn Shaw 1-95

From the database of Judi M. Phelps jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

 

 
Servings: 4

 

 

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