Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Unsalted butter |
| 1 each | Onion, finely chopped |
| 2 eaches | Garlic cloves, minced |
| 1 each | Bay leaf, crumbled |
| 2 cups | Ketchup |
| ¾ cup | Coca-Cola |
| 1 tablespoon | Worcestershire sauce |
| 1 teaspoon | Dijon mustard |
| 2 teaspoons | 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 1½ cups.
From "Cooking with Fire and Smoke" by Phillip Stephen Schulz.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.