Tangy Sauced Chicken

 This chicken will be falling off the bone tender. The sauce is tangy with a bit of sweetness. Serve this dish over rice and add some carrots on the side.

Ingredients

8 chicken thighs or 4 chicken quarters, with the big chunks of fat removed
salt and pepper to taste
1 Tbs. butter
1 Tbs. oil
1 onion, chopped
3 cloves garlic
1/2 c. ketchup
1/2 c. BBQ sauce
1/2 c. water
1/3 c. vinegar
1/4 c. butter
1 Tbs. paprika
1/4 to 1/2 tsp. cayenne pepper (optional)
1 Tbs. brown sugar
1 Tbs. honey
1 Tbs. Worcestershire sauce
1 tsp. hot spicy mustard, or your favorite
salt and pepper to taste

Directions

Heat the oven to 300°. * See notes below. Set out a baking dish.

Season both sides of the chicken with salt and pepper. 

In a large cast iron skillet, heat butter and oil together until the butter melts. Brown both sides of the chicken.  You don't have to cook the chicken done, you just want some color on the outside of the chicken. 

Place the chicken in a baking dish. Or, if your cast iron skillet is large enough, just leave the chicken in there.

In a sauce pan, melt butter.  Add the onion, garlic, ketchup, BBQ sauce, water, vinegar, butter, paprika, cayenne pepper, brown sugar, honey, Worcestershire sauce and mustard. Over medium heat, bring to a bubble. Reduce heat and simmer for 5 minutes, stirring occasionally. 

Pour the sauce over the chicken.

Cover with a lid.  Bake the chicken for about 2 hours, or until the chicken completely cooks thorough. Remove the lid for the last 15 minutes of cooking time.  Test the internal temperature of the chicken by using a meat thermometer inserted into the thickest part of the thigh. The chicken should be at least 165°.

Serve the chicken and sauce over rice. 

Notes

We like to cook the chicken low and slow. Set the oven temperature to 175° to 200°.  Bake for 4 to 6 hours, or until the chicken tests done. You can also use a crock pot instead of the oven.