The Best Saucy Chicken Food

SWEET AND SAUCY CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small saucepan, combine brown sugar and flour. Stir in the water, vinegar and soy sauce. Add the ketchup, onion, mustard, garlic powder, salt and pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Pour over chicken. Cover and cook on low for 6-8 hours or until chicken juices run clear. Serve with rice or noodles if desired.

THE BEST SAUCY CHICKEN

Steps:

• 1. In a large fry pan or skillet,heat half of the oil over medium-high heat;saute onion and garlic;stirring occasionally until softened about 4 minutes. Stir in tomato paste, paprika, 2 tbsps water, 1/2 tsp each salt and pepper and ginger;cook, stirring for 1 minute. Stir in coconut milk and peanut butter;let cool slightly. Transfer to a food processor puree until smooth (you can skip this stage if you like it chunkier) *You can make the sauce ahead and store in fridge for up to 48 hours. Sprinkle chicken with remaining salt and pepper. Brown chicken in remaining oil and transfer chicken to slow cooker. Pour sauce over top and cook on low for 4 hours. Stir in hot peppers and cilantro. Cover and cook for another 20 minutes.
• 2. I serve this with mashed potatoes and steamed green beans.

SAUCY CHICKEN

Steps:

• Preheat oven to 375 Degrees F.
• Wash the chicken pieces under cold running water and pat dry with paper towel. Pull off any large lumps of fat.
• Arrange chicken pieces in baking dish and bake for 40 minutes.
• Meanwhile, peel onion and garlic clove and chop both very finely.
• Melt butter in saucepan and add onion and garlic and cool over low heat until onion transparent (about 5 minutes).
• Stir in all remaining ingredients with wooden spoon.
• Bring sauce to boil then turn down heat to low and simmer for 10 minutes.
• After chicken has baked drain off any juice. Spoon half of sauce over chicken and put back in oven for 10 minutes.
• Remove chicken and turn over and spoon rest of sauce and bake for another 10 minutes.

SAUCY CHICKEN & VEGETABLES

Steps:

• Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
• Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
• Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.