I used to make this chicken years ago… and for some reason it fell by the wayside. (I am sure the move to Alaska and the three kids had nothing to do with it…at all.) So, so sad, as it is one of the best chicken dishes out there. Tender chicken in a spicy(ish) tomato sauce. Perfect for dipping crusty bread in. It would also be great served over noodles in a chicken spaghetti type of thing…. But we had it with some rosemary roasted potatoes and it hit the spot.
Chicken Pierre
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Cook time:
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Serves: 6
Ingredients
- 6 bone-in, skin on chicken breast thighs or drumsticks
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon celery seed
- 1 clove garlic, minced
- 1/8 teaspoon hot pepper sauce
Instructions
- Preheat oven to 350 F
- In 8 1/2 x 11 baking dish, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Add chicken pieces and turn to coat. Bake for 35 to 40 minutes, basting chicken every 15 minutes, or until chicken is tender, no longer pink and juices run clear.
Adapted from Allrecipies.
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