The attentive reader may notice a discrepancy between the title of this blog post and the title of the original recipe card. I have retitled this meal for a very good reason: the recipe here has as much to do with barbecue as this blog does with professional basketball. I was suspicious when I read the ingredients, and my concerns were confirmed when I tasted the sauce-in-progress. To put it plainly: this ain’t barbecue. Not in any sense of the word. It is, however, a pretty decent basic chicken in sweet and sour sauce; I put some white rice on the side, retitled the recipe, and felt better about the whole thing.
I made one other fairly substantial alteration when cooking this meal. The original recipe makes two casseroles of 4 servings each, which then become freezer-dwelling convenience meals. I have a very small freezer, and my casserole dish will not fit in it. So, I halved the recipe, and made one casserole only. The ingredients and directions below reflect my actions, and will generate one meal.
The sauce is good. I can’t deny that. It’s just not a barbecue sauce. I might or might not make this recipe again in the future… it does make a huge amount of food, and the food is good, but it simply isn’t what I was looking for. Oh well: you win some, you lose some. :)
- 1/2 cup flour
- 1/2 teaspoon salt
- 2 1/2 pounds bone-in chicken pieces
- 1/2 cup vegetable oil
- 1 large onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup green pepper, chopped
- 1 (14-ounce) bottle ketchup
- 1 1/2 cups water
- 2 1/2 tablespoons Worcestershire sauce
- 2 1/2 tablespoons brown sugar
In a medium bowl, combine the flour and the salt.
Coat the chicken pieces in the flour mixture.
In a large skillet (I ended up changing over to my wok, because it is larger) heat the oil over medium heat.
Brown the chicken pieces, a few at a time, and remove from the skillet.
Pour off all but 2 tablespoons of the oil, and use the remainder to sauté the onion until golden brown.
Add the celery, green pepper, ketchup, water, Worcestershire sauce, and brown sugar, and mix well.
Add the chicken to the sauce, and turn to coat.
Cover, reduce the heat to low, and cook for 20 minutes.
Preheat the oven to 400 degrees Fahrenheit.
In a 13” x 9” casserole dish, arrange the chicken pieces, and pour over the sauce.
Cover the dish with foil and bake for 30-40 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Serve on a bed of white rice.
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