|Dinner is served. Not fancy, but tasty!|
Coming from a very frugal, blue-collar background, Nina knew how to make a little go a long way, and this is a very budget friendly recipe. A whole chicken cut up shouldn't run you more that $7, and you get a generous helping of chicken for this dinner, and then you have the bones and other goodies leftover that you can make chicken stock with. Additionally, most of the sauce ingredients can be found in your fridge and pantry already, so no need for an extra shop.
I didn't have any ketchup today (I have about a bajillion condiments, but was actually out of ketchup!) So I made my own jazzed up version to use in this dish. If you're interested in the recipe for my 'ketchup' - click here, but note that if you use this 'ketchup', you don't need to use any of the sauce ingredients for Nina's recipe, as they are all incorporated into my recipe. Just use my 'ketchup' over the par-roasted chicken & onions, and then follow Nina's cooking method. You won't need all of it, just use enough to cover the chicken and create a shallow bath for it to cook in.
So without further ado - here is Nina's recipe!
1 whole chicken, cut up (you don't have to do the cutting, you should be able to find this in your grocery store all ready to go!)
1/3 cup apple cider vinegar
1 large sweet onion, cut into slices
1 tsp rosemary
2/3 cup ketchup
2 bay leaves
1 tsp salt
4 T butter (sometimes I omit or halve this - it adds richness to the sauce and helps to brown the skin)
1/4 tsp dry mustard.
|Briefly browned, top with|
onion, and ready for sauce!
|Sauced & Ready to Go.|