We taste tested this easy recipe at our Ronald MacDonald Enrichment Service Project! Thanks to Sarah Martinson for sharing it!
1 tsp oil
1 med onion, chopped (1/2 cup)
1/2 cup ketchup
1/2 cup water
2 Tb vinegar
2 Tb brown sugar
1 1/2 tsp Worcestershire sauce
1/2 tsp chili powder
1/4 tsp crushed celery seeds, or 1/2 tsp crumbled celery flakes
1 3-lb broiler-fryer, skinned and cut into serving pieces.
1. Heat the oil in a large nonstick skillet. Add the onion and cook it, stirring until it is softened
2. Stir in the ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder and celery seeds or flakes. Bring the sauce to a boil.
3. Add the chicken to the skillet, placing what used to be the skin side down, and spoon the sauce over the pieces. Cover the skillet, and simmer the chicken for 30 minutes. Uncover, turn the chicken over and cook another 15 minutes or until tender.