When I told you all about my lack of interest in dinner that require hands-on preparation, CV(D) reminded me that families are often looking for meals that are as easy as dump and stir. And so, dear readers, I bring you this. Dump and stir cooking at it’s finest, that tastes like it’s anything but.
Was your family one of those rotisserie-chicken families like mine was? You know, about once a week, one would show up on the dinner table so you could fight over the drumsticks, and because you had soccer and your brother had soccer, or whatever brothers do, and that was easy enough?
This is kind of like that, but homemade.
Outlaw Plantation Barbecued Chicken comes to me via my favorite WASP-y cookbook. Georgia Sullivan, who contributed the recipe, notes, “This is the real Southern deal. Not for Yankees! I often double the sauce, because I am always feeling saucy! The chicken can be grilled after one hour of baking, but I rarely do. I use breasts and thights with the bone in and just remove the skin before cooking.( The reason is that the bones add a lot to the flavor, but one can do without the fat from the skin. This dish is especially delightful served with coleslaw, spoon bread, succotash, and once again, tomato aspic. Delish!”
I can think of no better introduction.
To make Outlaw Plantation Barbecued Chicken for 4, you will need:
- 3 lbs. chicken pieces, salted and peppered
- 6 T ketchup
- 4 T vinegar (I’ve used any and all kinds; apple cider, red wine, and regular, which is I’m sure what was intended)
- 2 T freshly squeezed lemon juice
- 4 T Worcestershire sauce
- 6 T brown sugar
- 3 T water
- 2 T butter (the original calls for margarine; let’s not go there)
- 2 tsp. salt
- 2 tsp. prepared mustard
- 1 tsp. paprika
Preheat oven to 350 degrees.
Place chicken in casserole dish. Combine remaining ingredients in saucepan over medium heat. Thoroughly blend and simmer to boiling. Pour sauce over chicken and bake, covered, for 2 hours.
*I always leave the skin on. Because I’m feeling……skinny?
a glass of milk 
I’m thinking of premaking the sauce the night before and throwing everything together when I get home from work. Do you think setting it in the oven as it preheats would be enough to counter the “straight from the fridge” chill?
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