CHICKEN LEGS PIQUANT
6 whole chicken legs and thighs (2 to 2 1/2 pounds)
2 tablespoons butter or margarine
1 cup chopped celery
1 cup chopped onions
1 bottle (14 ounces) Heinz Tomato Ketchup
2 tablespoons Heinz Vinegar
1 tablespoon Heinz Prepared Mustard
1 tablespoon Heinz Worcestershire Sauce
1 cup water
1 teaspoon salt
1/8 teaspoon pepper
Heat oven to 375 degrees F (moderately hot).
Saute chicken in butter until lightly browned; remove to greased 2-quart casserole.
Using same skillet, combine celery and remaining ingredients; simmer 10 minutes.
Pour sauce over chicken. Cover; bake 1 hour. Uncover; bake 30 minutes more, basting occasionally.
Makes 6 servings
Source: Recipe booklet: 57 Prize-Winner Recipes from H.J. Heinz Co. $25,000 Cook With Ketchup Contest, 1957
6 whole chicken legs and thighs (2 to 2 1/2 pounds)
2 tablespoons butter or margarine
1 cup chopped celery
1 cup chopped onions
1 bottle (14 ounces) Heinz Tomato Ketchup
2 tablespoons Heinz Vinegar
1 tablespoon Heinz Prepared Mustard
1 tablespoon Heinz Worcestershire Sauce
1 cup water
1 teaspoon salt
1/8 teaspoon pepper
Heat oven to 375 degrees F (moderately hot).
Saute chicken in butter until lightly browned; remove to greased 2-quart casserole.
Using same skillet, combine celery and remaining ingredients; simmer 10 minutes.
Pour sauce over chicken. Cover; bake 1 hour. Uncover; bake 30 minutes more, basting occasionally.
Makes 6 servings
Source: Recipe booklet: 57 Prize-Winner Recipes from H.J. Heinz Co. $25,000 Cook With Ketchup Contest, 1957
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