Prep 0 mins
Cook 0 mins
Especially good if served with wild rice. Recipe in honor of my Grandmother who passed away 1 year ago. This was always a wonderful treat when she made this!
- 1 fryer, cut up or 8 -10 pieces chicken
- 2⁄3 cup water
- 1⁄4 teaspoon salt
- 3 tablespoons margarine
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup onion, sliced
- 1⁄2 cup brown sugar
- 1 cup bell pepper, sliced
- 1 cup catsup
- 1⁄2 cup canned mushroom
- 1⁄2 teaspoon paprika
- Flour chicken, Fry in skillet until lightly brown.
- Place chicken in 2 qt. Casserole dish.
- In a saucepan, melt butter, add onions & pepper, cook until tender.
- Add mushrooms & remaining ingredients.
- Bring to a boil.
- Pour over chicken.
- Cover and bake at 350* for 45 minutes.
I hope it's ok for me to rate this recipe because I made bbq chicken tonight to use up some store-bought bbq sauce. So I made the recipe, adding the onions, peppers (including some hotter home grown peppers)and mushrooms to my sauce. (therefore I didn't use the brown sugar or catsup). I browned the chicken, coated it with the sauce, then baked covered for 20 min., removed the cover and cooked the last 25 min. to carmalize the sauce. This was absolutely delicious....I will make my own sauce next time, because this was so good I know I'll make it again. Got raves at the table....!! Thanks for posting.......Donna
We loved this recipe. Even my picky 13 year old son ate it! I used split breasts with the skin on, added some minced garlic to the sauce and omitted the mushrooms. It was fabulous. The smell is what enticed my picky son. It smelled heavenly. I did take the lids off the dish for the last 5 minutes and it crisped the skin a bit. The meat was moist and tender. I will make this again soon.