| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 x ca. 450 g | Chicken; *see note |
| 1 | yellow onions chopped |
| 3 Esslöffel | margarine |
| 3/4 Tasse | ketchup |
| 1/3 Tasse | cider vinegar |
| 3 Esslöffel | brown sugar packed |
| 1/4 Tasse | pineapple juice |
| 1/2 Tasse | Pineapple chunks in juice |
| 1 Esslöffel | Worcestershire Sauce |
| 2 Teelöffel | mustard |
| 1/8 Teelöffel | black pepper |
| 1/2 Tasse | Dried apricots; minced |
| 1/2 Tasse | 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.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
|
|
Anmerkungen zum Rezept:
|
