barbecue sauce bastes and marinates the chicken while it cooks.
For a smaller feast use only 3 pounds of chicken and freeze half
the sauce for the next time you make this dish.
6 pounds assorted chicken pieces
tablespoon olive oil
teaspoon ground Tellicherry peppercorns
chopped yellow onion
garlic cloves, crushed in a garlic press
dark brown sugar
tablespoons prepared Dijon-style mustard
cup Worcestershire sauce
dried red chile (chile de árbol)
(6-ounce) can tomato paste
the oven to 350
2. Rinse the
chicken in cold water. Pat dry. Heat the olive oil in
large 5-quart nonstick sauté pan over medium high heat.
the chicken pieces in pan and sprinkle with salt and
Fry in 2 to 3 batches until browned on each side.
3. Place chicken in
two 13 x 9 x 2-inch glass baking dishes.
4. Remove all but 1
tablespoon chicken grease. Fry chopped
in the fry pan until translucent.
5. While the onion
is cooking, use a 1-quart glass measuring
to measure the ketchup. Add the water, garlic, dark
sugar, Dijon mustard, Worcestershire sauce,
chile and tomato paste.
Pour sauce mixture over onions; stir for a few minutes.
barbecue sauce evenly over chicken pieces.
8. Place in the
oven and check every 30 minutes, turning the
over to evenly coat with sauce. Bake for a total of 1
1 ½ hours or until sauce is thick.
May I recommend oat muffins and a
of green beans. A dill potato salad is also
with barbecued chicken.
Makes 8 servings