Monday, January 2, 2012

Stove-Top Barbecued Chicken

1 tsp. vegetable oil
1 c. finely chopped onion
1/3 c. catsup
1/3 c. water
4 tsp. white vinegar
4 tsp. brown sugar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. chili powder
1/4 tsp. crushed celery seeds
2 lbs. skinless chicken pieces
1 (8-oz.) package spinach or wide egg noodles

Heat oil in a large, nonstick skillet; saute onion until tender. Stir in catsup, water, vinegar, brown sugar, Worcestershire sauce, chili powder, and celery seeds. Bring sauce to a boil. Add the chicken to the skillet, placing the side down that has the skin removed; spoon sauce over the pieces.  Bring to a boil; reduce heat. Cover and simmer 30 minutes. Turn chicken pieces, and simmer covered for about 20 minutes more or until chicken is cooked through. Cook noodles according to package directions; serve chicken over noodles.

Notes: I remember liking this but it has been several months since we tried it so I don't have any specific comments. I don't think we have celery seeds, so we may have left those out. Source: binder of freezer meal recipes that we received for our wedding.

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