Barbecued Chicken Legs
|Flour||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄3 Cup (5.33 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Ketchup||3⁄4 Cup (12 tbs)|
|Chili powder||1 Teaspoon|
Heat oven to 575 degrees.
Have ready a large baking dish that will hold the legs in a single layer.
Combine flour, 1 tsp. salt, paprika and 1/4 tsp. pepper in flat dish.
Roll chicken legs in mixture to coat all sides.
Heat butter and oil in large heavy skillet.
Add chicken legs and brown slowly on all sides.
Put them in the baking dish you have ready as they brown.
Add onion and garlic to fat remaining in pan after all chicken has been browned and cook gently, stirring, 8 minutes.
Add all remaining ingredients, cover and simmer 10 minutes.
Pour this mixture over the chicken legs, cover the pan and bake 15 minutes.
Turn chicken legs, cover again and bake about 15 minutes more.
Remove cover and continue baking until chicken legs are tender, basting often with sauce, about 20 minutes more.