We had just returned from our vacation to Boston and then on to a week-long Carnival Cruise on the Glory to St. John and Halifax, N.S. I was still feeling overstuffed from all the food on the cruise. It was so wonderful. I was also feeling somewhat lazy but we still had to eat something. The boys did not complain when I suggested barbecued chicken. No one was jumping up to start the grill. In any case, my husband still has not replaced the propane tank on our gas grill which made grilling a moot point. This dish went over well with the boys. I also made a pasta salad that was quick and easy. It wasn't anything special.
Skillet Barbecued Chicken
¼ (1/2 stick) cup butter
1 small onion, chopped
1 garlic clove, minced (I used more)
1 3 to 3-1/2 pound chicken, cut into 8 pieces
½ teaspoon salt
¼ cup steak sauce
¼ cup tomato sauce
¼ cup firmly-packed light brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
¼ teaspoon chili powder
1. In a large deep skillet, melt butter over medium heat and sauté onion and garlic 5 to 7 minutes, or until onion is tender.
2. Season chicken with salt then add it to skillet and cook 8 to 10 minutes, turning to brown chicken on all sides.
3. Meanwhile, in a medium-sized bowl, combine remaining ingredients; mix well then add to chicken.
4. Cover and cook 35 to 40 minutes, or until no pink remains in chicken, stirring occasionally.