Chicken Southwest

2 to 3 pounds of chicken (I like to use mostly breasts, but I throw in a few thighs and drumsticks)

1 onion
1 cup tomato juice
1 cup tomato sauce
1 cup burgundy
1 large bay leaf
1 teaspoon sugar
4 cloves
1 tablespoon Worchester sauce
1½  teaspoons chili powder
¾  teaspoon paprika
garlic salt
pepper to taste

NOTE:  I often double this recipe for dinner parties.

Sprinkle chicken lightly with garlic salt and cook under the broiler until ¾ done.    Depending on how much chicken you have, this may take a few batches.  Remove and set aside.

Drain the juice/fat into a skillet and use this to sauté the onion (which you have chopped).   Add the remaining ingredients.   This is the sauce.

Place cooked chicken in deep-dish pan suitable for the oven.  Cover with your sauce.  Cook in oven 300-325° F for 60 to 90 minutes—check to see how the chicken is doing.  I sometimes cook it even longer.

Serve with rice.


Holly Goldberg Sloan