Ingredients
- 4 chicken leg quarters
- 1 salt and pepper
- 1 bay leaf
- 1 onion (finely chopped)
- 1/2 lemon
- 8 oz tomatoes
- 1/2 c chicken broth
- 6 tb vegetable oil
- 1 tb chutney
- 1 tb ketchup
- 1 tb vinegar
- 1 tb worcestershire sauce
- 2 ts brown sugar
- 1 t dijon mustard
- 1 t paprika
- 1 tb parsley (finely chopped)
- some garlic
- some wash chicken
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
