Ingredients
- 4 or 5 passes around the pan of EV olive oil
- 1 medium onion, sliced
- 1/3 cup ketchup
- 1/3 cup water
- 1 tablespoon red wine vinegar
- 1 tablespoon brown sugar
- 1-1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon chili powder
- 1/4 teaspoon celery seed
- 2 split chicken breasts, bone-in
- Hot, cooked egg noodles
- Dried parsley for garnish, optional
Directions
Heat oil over medium high heat in a large skillet that has a cover; sauté onion a few minutes until tender. Stir in ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder and celery seed and bring to a boil. Add chicken skin side down, reduce heat to simmer and cook covered for 30 minutes. Turn chicken, cover and simmer an additional 20 minutes or until chicken is cooked through. Serve chicken over hot cooked egg noodles; spoon sauce on top. Garnish with a sprinkle of dried parsley if desired.
By Mary from Ocean Springs, MS
|
