(from
a recipe in The Compleat I Hate to Cook
Book, by Peg Bracken, 1986)
8
to 10 chicken thighs or drumsticks (cut up the leg quarters, and save the back
pieces for soup)
Salt
and pepper
1/4
jar Chili Seasoning (or half a batch of CHILI SEASONING)
1/4
cup cider vinegar
Lay
the chicken out in a big baking dish or a rimmed cookie sheet. Salt and pepper
the chicken. In a small bowl, combine the vinegar and the chili seasoning, and
paint each piece with it. (Use a pastry brush if you have one, otherwise, dip
each piece in the mixture and shake off any excess back into the bowl.) Bake
them at 350 for about an hour, or until done.
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