Red Chicken
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
All-Purpose Flour1
Salt1 tbsp
Butter1 cup
Tomato Sauce1 cup
Water3.5 tbsps
Chutney3.5 tbsps
White Sugar3.5 tbsps
Distilled White Vinegar1 tbsp
Worcestershire Sauce1 tbsp
Paprika1 tsp
Dry Mustard (ground)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9x13-inch baking dish
3
Place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix
4
Place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish
5
Heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes
6
Sprinkle the onion over the chicken pieces
7
Mix together the tomato sauce, water, chutney, sugar, vinegar, Worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves
8
Pour the sauce over the onion and chicken
9
Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour
10
An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)