Recipe by PSU Lioness
Here is a wonderful dish that combines smoky and sweet elements to give you a dish that my daughter said was the best dinner she had ever eaten. I added a little bit of brown sugar to the original recipe to mellow the molasses a bit. The sauce on top of the chicken gets gooey as it bakes and the onions caramelize nicely. It also reminded me of slow cooked molasses baked beans. Jennifer Eveland-Kupp from Temple, PA describes it as "an old Pennsylvania Dutch recipe sure to please dinner guests." I found this in the Gooseberry Patch Best-Ever Casseroles cookbook.
- 3 lbs chicken
- 1 onion, sliced
- 1⁄2 cup ketchup
- 1⁄2 cup dark molasses
- 1⁄4 cup vinegar (I used apple cider vinegar)
- 1⁄2 tablespoon brown sugar
- 1 teaspoon liquid smoke flavoring
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Arrange chicken pieces in a greased 13x9" baking pan and sprinkle onion over the top; set aside.
- Stir together remaining ingredients and pour over chicken.
- Bake, uncovered, at 350 for one hour, or until chicken juices run clear. (Mine was finished after 45 minutes and I used boneless breasts that I cut into thirds).