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Categories:
halves kosher salt freshly ground black pepper vegetable oil onions celery stalks carrot barbecue sauce chicken
Viewed: 69 - Published at: 2 years agoIngredients
- 6 bone-in chicken-breast halves, or 12 bone-in chicken thighs
- 2 tablespoons Neelys Barbecue Seasoning (page 22)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 2 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 2 cups Neelys Barbecue Sauce (page 25)
- 1/2 cup Chicken Stock (page 28)
Method
- Place the chicken in a 9 x 13-inch baking dish and sprinkle with Neelys Barbecue Seasoning and a generous amount of salt and pepper.
- Allow the chicken to marinate for at least 1 hour in the fridge, or, better yet, overnight.
- Preheat the oven to 325F.
- Allow the chicken to come to room temperature.
- Heat the oil in a large skillet over medium-high heat.
- Add the onions, celery, carrot, and a pinch of salt and pepper, and cook, stirring, until the vegetables have softened, about 7 minutes.
- Stir in the Neelys Barbecue Sauce and the stock.
- Cool slightly, then pour the vegetable mixture over the chicken breasts, tossing the chicken to coat.
- Bake the chicken until cooked through and tender, about 30 minutes for breasts and 40 to 45 minutes for thighs.
- Serve immediately with hot steamed rice or buttered rolls, and steamed broccoli, if desired.
