Use a blender to liquify bottom 7 ingredients and pour over the chicken in a roasting pan.
Cover with foil and roast for 35 to 40 minutes at 350 degrees.
Remove from oven, strain liquid and thicken by reduction in pot on top of stove.
Meanwhile crisp the chicken up on slow open fire or under grill of stove if open fire or under grill of stove if open fire is not available. (Fire is first prize) Baste liberally with thickened sauce before serving.
Serve with good savory rice, vinaigrette dressed salad, French fries and light, chilled frosty!