Yield: 8 servings
|4 pounds||Chicken -- *see note|
|1||Yellow onions -- chopped|
|⅓ cup||Cider vinegar|
|3 tablespoons||Packed brown sugar|
|¼ cup||Pineapple juice|
|½ cup||Pineapple chunks in juice|
|1 tablespoon||Worcestershire sauce|
|⅛ teaspoon||Black pepper|
|½ cup||Dried apricots -- minced|
* Use whole chickens that you cut into pieces or use breast only. If using breast only you may need to shorten cooking time by a few minutes.
1. In large heavy skillet, heat a small amount of oil and brown chicken on all sides. Drain and place in a 13 x 9 x 2-inch pan. 2. In a saucepan, melt the margarine and saute the onions until soft and translucent. Combine the remaining ingredients and bring to a boil.
Simmer for 15 minutes, stirring occasionally. Pour this mixture over the chicken. 3. Bake in 350-degree oven for about 1 hour, basting occasionally. Cover loosely with foil if necessary while cooking the last 30 minutes. Serve this with any juices in pan.
Recipe By : Jo Merrill