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Recipe: Chicken Legs Piquant (1957)

Main Dishes - Chicken, Poultry
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
MsgID: 017366
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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