It’s high time for another savory Nana recipe, don’t you think? I made a mess of ‘em this past weekend, with the intent of re-heating them for weeknight dinners throughout the week and let me tell you, that was just a swell idea. I’ve been working a lot, and it’s tough sometimes to have the gumption to fix a healthy and wholesome meal when you feel like a zombie. More often I just want to pick up a burrito.
Nana is scandalized at my confession, but then again, she didn’t have to work after she had kids.
This recipe calls for bottled barbecue sauce. I normally eschew bottled barbecue sauce but sometimes, for the sake of Nana, I just go with it. What’s a little bottled barbecue sauce, or cake mix…. or Jell-O, between friends?
Nana’s recipe also doesn’t call for onion, but I always seems to stray where onion is involved. I like it. I think everything should have onions in it. Onions should be invited to this barbecue party. If you don’t like them, don’t include them.
That bottled barbecue sauce is really just the base of this sauce. You really only use a quarter cup. Doctor it up with lemon, Tabasco, oil, sugar and water. It’s a thin mixture that the chicken will pretty much oven-braise in.
Pour it on, and while Nana doesn’t say so, I covered the dish with foil. She says to cook the chicken for two hours too, and I’m going to advise you not to do that.
After about 45 minutes, remove the foil and return the chicken to the oven. You can turn the pieces if you want. I turned the oven up and let the chicken get nice and brown.
It was just as tender and tasty as could be. It reheated nicely too. This chicken’s a keeper.