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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).

 

 


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