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