Brad borel's chicken w/white b-b-q sauce

4 Servings

Ingredients

Quantity Ingredient
¼ cup Packed light brown sugar
2 tablespoons Chili powder
2 teaspoons Salt
1½ teaspoon Fresh coarse ground white pepper; black is ok, too
½ teaspoon Paprika
2 Whole broiler-fryer chicken breasts; split
1 cup Onion; minced
1 cup Oil
2 Cloves garlic; curs
2 tablespoons Packed light brown sugar
1 tablespoon Minced parsley
1 teaspoon Fresh coarse ground white pepper
½ teaspoon Salt
¼ teaspoon Oregano
1 pinch Tarragon
½ cup White wine
¼ cup White wine vinegar
¼ cup Butter or margarine; cut in pieces

Directions

CHICKEN

B-B-Q SAUCE

B-B-Q Sauce: In heavy saucepan saute onions in oil until just tender. Stir in remaining ingredients. Simmer, stirring occasionally, 30 minutes. Remove from heat; let stand until fats rise. Gently tip saucepan; drain off oil and butter to use for basting. Whirl sauce in blender or processor until smooth. Heat gently before serving. Makes 1 cup.

Chicken: In small bowl mix sugar, chili powder, salt, pepper and paprika; rub over chicken, coating well. Wrap each breast in plastic wrap; refrigerate at least 3 hours or overnight. Bring to room temperature; place skin side up in large shallow baking dish, leaving space between pieces.

Brush with oil mixture skimmed from B-B-Q sauce. Bake in preheated 425F degree oven, basting occasionally, about 14 minutes or just until chicken is opaque throughout. Serve with White B-B-Q Sauce.

NOTES : Barbecueing master Brad Borel created this original sauce from a traditional Southern recipe. Serve with green or Italian beans and beer.

Recipe by: Woman's Day Magazine Posted to MC-Recipe Digest V1 #991 by Carrie <carriejmclain@...> on Janusday,, ary 07, 1998

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