4 lb Chicken; *see note
1 Yellow onions; chopped
3 tb Margarine
3/4 c Ketchup
1/3 c Cider vinegar
3 tb Packed brown sugar
1/4 c Pineapple juice
1/2 c Pineapple chunks in juice
1 tb Worcestershire sauce
2 ts Mustard
1/8 ts Black pepper
1/2 c Dried apricots; minced
1/2 c Water
Recipe by: Jo Merrill
Preparation Time: 1:30
* Use whole chickens that you cut into pieces or use breast only. If
using breast only you may need to shorten cooking time by a few
minutes.
1. In large heavy skillet, heat a small amount of oil and brown
chicke all sides. Drain and place in a 13 x 9 x 2-inch pan.
2. In a saucepan, melt the margarine and saute the onions until
soft a translucent. Combine the remaining ingredients and bring to a
boil. Simmer 15 minutes, stirring occasionally. Pour this mixture
over the chicken.
3. Bake in 350-degree oven for about 1 hour, basting
occasionally. Cov loosely with foil if necessary while cooking the
last 30 minutes. Serve thi with any juices in pan.
