2 T Unsalted butter
1 ea Onion, finely chopped
2 ea Garlic cloves, minced
1 ea Bay leaf, crumbled
2 c Ketchup
3/4 c Coca-Cola
1 T Worcestershire sauce
1 t Dijon mustard
2 t Wine vinegar
1 x Salt and pepper to taste
Melt butter in medium saucepan over medium-low heat. Add onions and
cook 1 minute. Add garlic and cook 4 minutes longer. Do not brown. Stir
in remaining ingredients. Heat to boiling; reduce heat and simmer,
uncovered, stirring occasionally, 1 hour. Brush on chicken during final
10 to 15 minutes of grilling. Makes 1 1/2 cups.
From "Cooking with Fire and Smoke" by Phillip Stephen Schulz.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.
