Chicken Simmered In Bbq Sauce Recipes

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CHICKEN SIMMERED IN BBQ SAUCE



Chicken Simmered in BBQ Sauce image

Make and share this Chicken Simmered in BBQ Sauce recipe from Food.com.

Provided by Snezyla21

Categories     Chicken

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

6 cups basic tomato sauce
1 cup ketchup
2 -3 tablespoons whole grain mustard
1/4 cup Worcestershire sauce
1/2 cup packed dark brown sugar
1 (12 ounce) bottle dark beer
1 tablespoon hot sauce, about 8 dashes
2 lbs chicken pieces, bone-in and skin-on
kosher salt
fresh ground black pepper
3 tablespoons vegetable oil

Steps:

  • Preheat over to 400 degrees F.
  • In a large heavy bottomed saucepot over medium-high heat, combine the Basic Tomato Sauce, ketchup, mustard, Worcestershire, sugar, ale, and hot sauce and bring to a simmer. Simmer until reduced by half and thickened, about 20 minutes.
  • Meanwhile, season the chicken pieces with salt and black pepper. Heat a large oven proof skillet over high heat and add the vegetable oil. Sear the chicken pieces on all sides until well-browned, about 3 minutes per side.
  • Add the prepared BBQ sauce making sure to cover all the chicken pieces.
  • Add 1 cup of water if more liquid is needed to cover.
  • Place the skillet into the oven and bake until the chicken easily falls off the bone and the sauce is slightly thickened and caramelized on top, about 25 to 30 minutes.
  • Serve hot or serve cold as leftovers.

Nutrition Facts : Calories 462.1, Fat 21.4, SaturatedFat 4.9, Cholesterol 69, Sodium 2032.3, Carbohydrate 45.8, Fiber 4, Sugar 38.5, Protein 21.6

CHICKEN SIMMERED IN BBQ SAUCE



Chicken Simmered in BBQ Sauce image

Provided by Dave Lieberman

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

6 cups Basic Tomato Sauce, recipe follows
1 cup ketchup
2 to 3 tablespoons whole-grain mustard
1/4 cup Worcestershire sauce
1/2 cup packed dark brown sugar
1 (12-ounce) bottle dark ale
1 tablespoon hot sauce, about 8 dashes
2 pounds chicken pieces, bone-in and skin-on
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
Preheat oven to 400 degrees F.
5 tablespoons olive oil, plus extra for garnish
12 cloves garlic, thinly sliced
6 (28-ounce) cans chopped tomatoes
2 1/2 teaspoons sugar
Kosher salt

Steps:

  • In a large heavy bottomed saucepot over medium-high heat, combine the Basic Tomato Sauce, ketchup, mustard, Worcestershire, sugar, ale, and hot sauce and bring to a simmer. Simmer until reduced by half and thickened, about 20 minutes.
  • Meanwhile, season the chicken pieces with salt and black pepper. Heat a large oven proof skillet over high heat and add the vegetable oil. Sear the chicken pieces on all sides until well-browned, about 3 minutes per side.
  • Add the prepared BBQ sauce making sure to cover all the chicken pieces. Add 1 cup of water if more liquid is needed to cover. Place the skillet into the oven and bake until the chicken easily falls off the bone and the sauce is slightly thickened and caramelized on top, about 25 to 30 minutes. Serve hot or serve cold as leftovers.
  • In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
  • Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.
  • Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.

SIMMERED CHICKEN



Simmered Chicken image

Make and share this Simmered Chicken recipe from Food.com.

Provided by DrGaellon

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
2 tablespoons butter
1 (3 lb) broiler-fryer chickens, cut in pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup dry white wine (or more broth)
1 1/2 tablespoons flour
1/2 lb medium egg noodles
parsley

Steps:

  • Melt butter in vegetable oil in a large skillet. Brown chicken on all sides.
  • Add 1 tsp salt, pepper, oregano, thyme, broth and wine. Cover and cook 30 min or until chicken is tender. Remove chicken and set aside.
  • Bring to a boil. Mix flour with 2 tbsp cold water until smooth; stir into boiling sauce and cook 1 minute, stirring constantly.
  • Cook egg noodles in 4 qt boiling salted water. When cooked, drain and pour noodles into a serving dish. Top with chicken and sauce. Garnish with parsley.

Nutrition Facts : Calories 962.2, Fat 65.2, SaturatedFat 19.5, Cholesterol 287.1, Sodium 960.5, Carbohydrate 17.6, Fiber 0.9, Sugar 0.6, Protein 66.9

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