“This recipe makes quite a bit of sauce so I always have left overs for another week. Delicious and not too hard. You would do best to use a sweet vinegar I usually use balsamic just because it is what we usually have on hand but rice vinegar is sweeter and lighter. I usually serve a medley of baked potatoes and carrots, and also fresh rolls as sides. I hope you enjoy!”
READY IN:
1hr 40mins
SERVES:
4-6
YIELD:
1 chicken
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large pot over medium heat and add onion and garlic until onion becomes slightly brown and translucent (about 4 min.).
  2. Add next 7 ingredients; reduce heat and simmer for 20 minutes so that the sauce can thicken.
  3. Preheat oven to 375°F.
  4. Rinse and dry chicken. Sprinkle with salt and pepper.
  5. Pour sauce over chicken. About 2-3 cups of it, or however much you prefer.
  6. Bake covered for 30 minutes then take off the cover for the next 60 minutes or until it is done.

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