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Title: Brad Borel's Chicken W/white B-B-Q Sauce Categories: Main, Course--, Chicken Yield: 4 Servings ----------------------------------CHICKEN---------------------------------- 1/4 c Packed light brown sugar 2 tb Chili powder 2 ts Salt 1 1/2 ts Fresh coarse ground white -pepper; black is ok, too 1/2 ts Paprika 2 Whole broiler-fryer chicken -breasts; split --------------------------------B-B-Q SAUCE-------------------------------- 1 c Onion; minced 1 c Oil 2 Cloves garlic; curs 2 tb Packed light brown sugar 1 tb Minced parsley 1 ts Fresh coarse ground white -pepper 1/2 ts Salt 1/4 ts Oregano 1 pn Tarragon 1/2 c White wine 1/4 c White wine vinegar 1/4 c Butter or margarine; cut in -pieces B-B-Q Sauce: In heavy saucepan saute onions in oil until just tender. Stir in remaining ingredients. Simmer, stirring occasionally, 30 minutes. Remove from heat; let stand until fats rise. Gently tip saucepan; drain off oil and butter to use for basting. Whirl sauce in blender or processor until smooth. Heat gently before serving. Makes 1 cup. Chicken: In small bowl mix sugar, chili powder, salt, pepper and paprika; rub over chicken, coating well. Wrap each breast in plastic wrap; refrigerate at least 3 hours or overnight. Bring to room temperature; place skin side up in large shallow baking dish, leaving space between pieces. Brush with oil mixture skimmed from B-B-Q sauce. Bake in preheated 425F degree oven, basting occasionally, about 14 minutes or just until chicken is opaque throughout. Serve with White B-B-Q Sauce. NOTES : Barbecueing master Brad Borel created this original sauce from a traditional Southern recipe. Serve with green or Italian beans and beer. Recipe by: Woman's Day Magazine Posted to MC-Recipe Digest V1 #991 by Carrie |