- 2 tablespoons [30 g] butter
- 1 tablespoon [15 mL] oil
- 1 [4-pound / 1.8-kg] chicken, into pieces
- 1/2 cup [125 mL] fresh mushroom pieces
- 1/2 cup [125 mL] chopped onion
- Salt and pepper, to taste
- 1 cup [250 mL] catsup
- 1 cup [250 mL] water
- 1/4 cup [60 mL] lemon juice
- 2 tablespoons [30 mL] vinegar
- 3 tablespoons [45 mL] Worcestershire sauce
- 1 or 2 drops Tabasco sauce
- 2 tablespoons [30 mL] brown sugar
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] mustard
- 1/2 cup [125 mL] chopped celery
- 2 tablespoons [30 mL] chopped parsley
|
- Into a frypan, heat together butter and oil; brown chicken pieces.
- Arrange chicken pieces into a baking dish.
- Into the same frypan, brown mushroom pieces; arrange all over chicken pieces.
- Brown chopped onion; arrange all over chicken pieces.
- Pour in cooking juices; salt and pepper.
- Keep warm.
- To frypan, add catsup, water, lemon juice, vinegar, Worcestershire sauce, Tabasco sauce, brown sugar, teaspoon [5 mL] salt, mustard and chopped celery and parsley.
- Cover and simmer for 30 minutes.
- Meanwhile, preheat oven to 325°F [160°C].
- Pour sauce all over chicken pieces.
- Cover and bake into preheated oven, for 2 hours.
|
