Barbecued chicken #2

Yield: 4 Servings

Ingredients:

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 ts Dijon mustard
1 ts Paprika
1/2 Lemon juice and rind of
2 ts Brown sugar
1 tb Parsley; finely chopped
1 Bay leaf

Instructions:

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