Sunday, February 8, 2009

Chicken Supreme

Please tell me you have as disgusting a recipe in your recipe box as I do? I've had this recipe for probably close to 26 years now. My Mother gave it to me, either that or I typed it...on a typewriter! Gag! It's been folded to fit into the box and all those stains are from the lovely, messy ingredients that make up a wonderful sauce. And probably because most of the time I'm making it, I'm in a hurry or maybe it's just becasue I'm messy??

Anyways, I got a kick out of it the other day when I made this and wanted to share it with you. No, I'm not throwing it away, even though I have this recipe neatly filed away in my digital recipe box. I'm sentimental that way :).

So, this is a recipe I have made countless times and a family favorite. It's really quite different and not something I've ever come across, which coming from me, is pretty amazing.

Fall-off-the-bones tender (skinless) chicken legs (or thighs), tangy bar-b-quish sauce with chunks of vegetables. Perfect over rice. Great for leftovers!

Here's the nice copy for you...

Chicken Supreme
10-12 pieces of chicken (legs and/or thighs)
1 lg. Onion, chopped
4 Tbsp. Vinegar
2 Tbsp. Brown Sugar
8 Tbsp. Lemon Juice
1 C. Ketchup
½ C. Chopped Parsley
6 Tbsp. Worchestershire sauce
1 Tbsp. Prepared Mustard
8 oz. Sliced fresh mushrooms
1 C. sliced celery
1 Chopped green pepper

Pull & Cut the skin off chicken pieces. Place chicken in shallow 9 x 13 baking pan. Combine all other ingredients and pour over chicken. Cover pan with tin foil and let marinate in fridge for at least one hour (but you can let it go longer, up to 4 hours). Bake 1 ½ hours at 350 F. Bake covered for 1 hour and then remove foil for the last ½ hour. Remove chicken to dish and pour mixture in pan into a pot on stove. Thicken mixture with a water/flour mixture (see below). After thickened, return chicken to sauce. Dish over rice.



Alice said...

oh, I have lots of recipes that look like this...some of them aren't even old, just ones I've printed off from the computer and use over and over can always tell if a recipe is good if the paper it's on looks like that! I inherited not only my grandmother's recipes, but some that were from her mother and her grandmother...some of them include things like "take the cream from the top of the milk" glad I don't need to milk a cow to make them :)

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