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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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From a little cookbook put out by the FFA/HERO. I love this cookbook it's full of great recipes. Recipe originally called for 3 cups of water, but I tried that and it is too thin, so I've revised the measurements to 2 cups. Ingredients:
2 1/2 lbs chicken, cut up |
1/2 cup oil |
1/2 cup onion, chopped |
1/4 cup celery, chopped |
1/2 cup catsup |
2 tablespoons lemon juice |
1 tablespoon brown sugar |
1 tablespoon worcestershire sauce |
1 tablespoon vinegar |
1 tablespoon prepared mustard |
1/2 teaspoon salt |
pepper |
Directions:
1. Brown chicken in oil in skillet.
2. Arrange in 8 x 12-inch baking dish.
3. Saute' onion and celery in pan drippings until tender.
4. Stir in remaining ingredients with 2 cups water.
5. Simmer for 15 minutes; skim.
6. Spoon sauce over chicken.
7. Bake at 325 degrees for 1 1/4 hours or until tender, basting several times.
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