Sweet and tangy is a perfect combination for chicken or ribs. I like versatile recipes like this. This is definitely an oven recipe and not a barbecue recipe. The good thing is that it's easy to mix up and you can forget about it for an hour. This recipe makes 4 servings.
1 cup ketchup
1 cup water
2 tsp dry mustard
1/4 - 1/2 cup brown sugar
1/4 cup vinegar
2 tbsp cornstarch
1 chopped onion
4 chicken breasts or 1 large slab of ribs
Combine all ingredients in a bowl for sauce. Put chicken side by side in a small casserole dish so long as they are not crowded. You could sauté the onions and brown chicken but I'm usually in a hurry and don't and it's fine. In a pinch you could substitute the chopped onion for a few tablespoons of dehydrated onion but if you have the extra time fresh is best with this one. Pour mixed ingredients over meat and move around until well covered. Cover dish tightly with tinfoil. Bake in 350 degree F oven for 1 hour.
Served with salad, baked potato and sliced apple. If I have a lot of leftovers in the freezer we usually just have the other two pieces the next night with rice and a veggie. Leftovers can be frozen with or without sauce. If without, chicken can be diced up and put on a salad later. No adjustment would be necessary to sauce if you wanted to add two more breasts and move to a larger casserole dish. Makes very tender and tasty ribs.
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M. E. Wood lives in Eastern Ontario, Canada. If you are going to find this eclectic reader and writer anywhere it is probably at her computer. For more information visit her official website.