4 lg Chicken leg quarters
BARBECUE SAUCE 6 tb Vegetable oil
1 Onion — finely chopped
1 cl Garlic — crushed
8 oz Can tomatoes
1 tb Ketchup
1 tb Chutney
1 tb Vinegar
1/2 c Chicken broth or water
1 tb Worcestershire sauce
1 t Dijon mustard
1 t Paprika
1/2 Lemon, juice and rind of
2 ts Brown sugar
1 tb Parsley — finely chopped
1 Bay leaf
Salt and pepper to taste
Wash chicken and pat dry. Heat oil in saucepan. Add onion and garlic and saute for 5 minutes. Add remaining ingredients except chicken. Simmer 20-30 minutes. Strain and set aside to cool. With a sharp knife, make small cuts in chicken pieces. Spoon cooled barbecue sauce over chicken and let stand for at least 1/2 hour. Heat broiler or grill. Cook about 30-45 minutes, depending on size of chicken pieces.
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