Recipe: Brad Borel's Chicken with White BBQ Sauce (blender or food processor)

BRAD BOREL'S CHICKEN WITH WHITE B-B-Q SAUCE

FOR THE CHICKEN:
1/4 cup packed light brown sugar
2 tablespoons chili powder
2 teaspoons salt
1 1/2 teaspoons fresh coarse ground white pepper (or black pepper)
1/2 teaspoon paprika
2 whole broiler-fryer chicken breasts, split

FOR THE WHITE B-B-Q Sauce:
1 cup minced onion
1 cup oil
2 cloves garlic, crushed
2 tablespoons packed light brown sugar
1 tablespoon minced fresh parsley
1 teaspoon fresh coarse ground white pepper
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 pinch dried tarragon
1/2 cup white wine
1/4 cup white wine vinegar
1/4 cup butter or margarine, cut in pieces

TO MARINATE THE CHICKEN:
In small bowl mix sugar, chili powder, salt, pepper and paprika; rub over chicken, coating well. Wrap each breast in plastic wrap; refrigerate at least 3 hours or overnight.

TO MAKE THE B-B-Q Sauce:
In heavy saucepan saute onions in oil until just tender.

Stir in remaining ingredients for the sauce. Simmer, stirring occasionally, 30 minutes. Remove from heat; let stand until fats rise. Gently tip saucepan; drain off oil and butter to use for basting.

Whirl remaining sauce in blender or processor until smooth. Heat gently before serving. Makes 1 cup.

TO COOK THE CHICKEN:
Bring chicken to room temperature; place skin side up in large shallow baking dish, leaving space between pieces. Brush with oil mixture skimmed from B-B-Q sauce.

Bake in preheated 425 degree F degree oven, basting occasionally, about 14 minutes or just until chicken is opaque throughout.

Serve with White B-B-Q Sauce.

Makes 4 servings
Source: Woman's Day Magazine