Recipe By : Jo Merrill
Serving Size : 8 Preparation Time :1:30
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds chicken -- *see note
1 yellow onions -- chopped
3 tablespoons margarine
3/4 cup ketchup
1/3 cup cider vinegar
3 tablespoons packed brown sugar
1/4 cup pineapple juice
1/2 cup pineapple chunks in juice
1 tablespoon Worcestershire sauce
2 teaspoons mustard
1/8 teaspoon black pepper
1/2 cup dried apricots -- minced
1/2 cup water
* Use whole chickens that you cut into pieces or use breast only. If using
breast only you may need to shorten cooking time by a few minutes.
1. In large heavy skillet, heat a small amount of oil and brown chicken
on all sides. Drain and place in a 13 x 9 x 2-inch pan.
2. In a saucepan, melt the margarine and saute the onions until soft
and translucent. Combine the remaining ingredients and bring to a boil.
Simmer for 15 minutes, stirring occasionally. Pour this mixture over the
chicken.
3. Bake in 350-degree oven for about 1 hour, basting occasionally.
Cover loosely with foil if necessary while cooking the last 30 minutes.
Serve this with any juices in pan.
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NOTES: Can be made ahead of time and warmed before serving.
