Chicken Legs Piquant
6 whole chicken legs (about 3 Ibs.)
2 Tbsp. shortening
1 cup chopped celery
1
cup chopped onions
1 bottle (14 oz.) tomato ketchup
(1 -1/3 cups)
|
2
Tbsp. apple cider vinegar
1
Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard
1cup water
1
tsp. salt
1/8 tsp. pepper
Hot, fluffy rice
|
Heat oven to 375 degrees F. Saute chicken
in shortening in skillet until lightly browned. Remove
chicken to baking dish (12x 7-1/2 x 2 in.). Saute celery
and onions in drippings until tender; add ketchup and
next 6 ingredients; bring mixture to boil. Pour sauce
over chicken. Bake, uncovered, 1-1/4 hours, basting occasionally,
or until chicken is tender. Skim excess fat from sauce.
Serve chicken and sauce on hot, fluffy rice. Makes 6 servings
(2-1/4 cups sauce).
