The main part of this chicken recipe came from one of “The Best of Country Cooking” cookbooks that I have. It is supposed to be a skillet chicken dish, but with the family I feed, a skillet is just not big enough! I modified it to be able to bake it in the oven. Using my convection setting, I was able to have it finished in less than an hour. I used 5 leg quarters cut apart to make 10 pieces. Any cut of chicken would work just fine.
5 leg quarters cut apart
1 tbsp. butter
1/2 c. chopped onion
1/2 tbsp. minced garlic*
1 can (14 oz) diced tomatoes
1 tbsp. Worcestershire sauce
1/2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. black pepper
In a small skillet melt the butter and gently saute the onions. In a mixing bowl combine the tomatoes, garlic, Worcestershire sauce, mustard, salt and pepper. When onions are tender, stir them into the sauce. Lightly spray a 13×9 pan with oil. Place chicken pieces in the pan and pour the sauce over them. Cover the pan with foil. Bake in 375 degree oven (convection bake) for about 45 minutes or until tender. Serve over hot rice.
*if using fresh garlic, saute it with the onions before adding to the sauce.
