Barbecue Chicken

This is another recipe I tried from the Alabama Professional Women's Club 1989 fund-raising cookbook Pritchard Parker found during one of his thrift shop adventures.  This one was submitted by Dean Sellers of Bessemer, Alabama. 

I really enjoyed this recipe and thought it was such a "man recipe" while I was cooking it. I made it a second time and altered the cooking time. The recipe calls for "6 to 8 chicken breasts or 1 whole chicken, cut into pieces".  I used boneless, skinless chicken breasts and they turned out overcooked and dry, even though the flavor was delicious.

As I thought about it, I realized that in 1989 people did not buy boneless, skinless chicken breasts at the mega-grocery. People bought whole chickens and cut them up (who even knows how to cut up a chicken anymore)? If people did buy breasts, they were bone in and skin on, and probably not split.

The second time I made this, I adjusted the cooking time. I am giving the recipe, as written, but please do keep in mind that boneless and skinless chicken will take much less time to cook. I cooked the second batch of chicken, uncovered, for a total of 25 minutes, after browning.

Barbecue Chicken
6 to 8 chicken breasts or 1 whole chicken, cut up
2 medium onions
1 (6 oz.) bottle cola
1 small bottle catsup
1/2 c. vinegar
1 T. Worcestershire sauce
2 T. prepared mustard
Juice of 1 lemon
Dash of hot sauce
1/2 c. margarine
Salt and pepper to taste

Wash and dry chicken pieces. Salt and pepper well. Brown chicken in margarine. Put chicken in large baking dish or pan, single layered. Saute two medium onions sliced in thin rings in drippings until transparent. Place over chicken. Mix and simmer barbecue sauce for five minutes or until boiling slow. Pour over chicken. Cover and bake in preheated oven at 275 degrees for 1 hour. Uncover and bake for additional 15 to 20 minutes.