Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Chicken -- *see note |
| 1 | Yellow onions -- chopped |
| 3 tablespoons | Margarine |
| ¾ cup | Ketchup |
| ⅓ cup | Cider vinegar |
| 3 tablespoons | Packed brown sugar |
| ¼ cup | Pineapple juice |
| ½ cup | Pineapple chunks in juice |
| 1 tablespoon | Worcestershire sauce |
| 2 teaspoons | Mustard |
| ⅛ teaspoon | Black pepper |
| ½ cup | Dried apricots -- minced |
| ½ cup | Water |
* 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