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