Serves 4
60ml of water (1/4 cup)
60ml of white wine or cider vinegar (1/4 cup)
50g of soft light brown sugar (1/4 cup)
55g of tomato ketchup (1/4 cup)
1 tsp lemon juice
1 four serving size packet of onion soup mix
8 bone in chicken thighs, or legs
(can use chicken breasts, but adjust cooking time accordingly by about half)
Preheat the oven to 180*C/350*F/ gas mark 4. Place the chicken pieces into a shallow baking dish. Mix together the vinegar, water, sugar, ketchup and lemon juice. Pour this over top of the chicken. Sprinkle the soup mix evenly over all. Bake for about 1 1/2 hours, basting frequently with the pan juices, until the chicken is cooked through and the juices run clear and the meat is nicely glazed.
Note: You can use any combination of chicken pieces that you wish to use . . . legs, thighs, breasts, etc. Pictured is boneless chicken breasts.
I like to baste it every 15 minutes or so. The end result is tender chicken with a delicious sauce.
Boneless pieces of chicken will cook faster than bone in ones.
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