I like chicken well enough but I do get queasy around those squidgy bits that reside close to the bone. I could just buy the expensive skinless, boneless chicken breasts, but I’m too much of a skinflint to justify chicken breasts on a Wednesday night. Call me old fashioned, I don’t mind. So when I’m buying, I go for the thighs. I peel off the skin, remove as much fat as I can and then find a recipe that imparts so much flavour that when it comes to the eatin’, I can joyfully munch around all the bits that make me queasy. This recipe definitely has a tasty sauce with my favorite flavour combination of sweet and sour and it manages to put my mind to rest. Plus, it’s super easy to whip up when watching a round of America’s Next Top Model. And I can almost guarantee it that those models don’t eat the squidgy bits either.
oven baked chicken in a sweet barbeque sauce
6 chicken thighs, skin & fat removed
1 small onion, chopped
2 large carrots, sliced into thin coins
1 small can diced tomatoes
1/4 cup (packed) brown sugar
2 T molasses
3 T apple cider vinegar
1 T Worcestershire sauce
1/2 t salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 cup yellow mustard
1/4 c ketchup or spicy salsa
1. Preheat oven to 375°F. Place thighs close together in medium sized, high walled glass baking dish. Cover with onions and carrots.
2. In a medium sized bowl, mix the remaining ingredients and pour sauce over chicken. Bake chicken covered for 30 minutes or so and then uncover and cook for 1 hour.
3. Remove chicken from oven and spoon out the sauce into a small saucepan. Boil down sauce until it’s been reduced by half and nice and thick. Pour over chicken and serve. This last step can be skipped if you find the sauce thickness to your liking.
Makes 3-4 servings.