Ginger's Hot & Tangy Buttered Chicken
- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 2 lbs skinless chicken pieces (Breasts typically won't generate enough flavor, I usually use thighs)
- 3 -4 baking potatoes, peeled and cut into stew-sized pieces (Quartered if you prefer)
- 2 medium onions, sliced
- 4 -6 sliced carrots or 1 -2 can sliced carrot
- 1⁄4 lb margarine
- 1⁄4 cup apple cider vinegar
- 6 tablespoons texas pete hot pepper sauce ("or" to taste)
- 2 teaspoons black pepper
- salt
directions
- Preheat oven to 350 degrees F.
- In large baking pan, arrange chicken pieces.
- Pour over chicken pieces, in this order for best results: apple cider vinegar, 3.
- tbsp hot pepper sauce, 1 tsp black pepper, salt to taste.
- Arrange potatoes around and above chicken pieces, top with onion.
- Sprinkle 1 tsp black pepper across potatoes and onions.
- Salt to taste.
- Drizzle remaining hot pepper sauce across potatoes and onions.
- Top with sliced carrots.
- Evenly spread out pats of butter across carrot layer.
- Carefully cover baking pan with tin foil.
- Bake at 350º for 1 1/2 hours or until potatoes are soft and chicken is done.
- Half-way through cooking time, remove pan from oven, carefully lift foil from baking pan.
- Flip chicken pieces and turn potatoes from bottom to top, spooning juices over vegetables.
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RECIPE SUBMITTED BY
I'm a country girl, born and raised in North Carolina. I haven't had the pleasure of visiting all around the world, but at least it's nice to try some of their cuisine :) I'd love to travel to all the places with the fantastic dishes and enlightening cultural differences, maybe one day. I have a passion for music, poetry and of course COOKING!!! :)