Brad Borel's Chicken W/White B-B-Q Sauce

Recipe Ingredients

		Chicken
1/4 cup	40g / 1.4oz	Packed light brown sugar
2 tablespoons	30ml	Chili powder
2 teaspoons	10ml	Salt
1 1/2 teaspoons	7.5ml	Fresh coarse ground white pepper - black is ok, too
1/2 teaspoon	2.5ml	Paprika
2		Broiler-fryer chicken breasts - split
		B B Q Sauce
1 cup	62g / 2.2oz	Onion - minced
1 cup	237ml	Oil
2		Garlic - curs
2 tablespoons	30ml	Packed light brown sugar
1 tablespoon	15ml	Minced parsley
1 teaspoon	5ml	Fresh coarse ground white pepper
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Oregano
1		Tarragon
1/2 cup	118ml	White wine
1/4 cup	59ml	White wine vinegar
1/4 cup	49g / 1.7oz	Butter or margarine - cut in pieces

Recipe Instructions

B-B-Q Sauce: In heavy saucepan saute onions in oil until just tender. Stir in remaining ingredients. 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 sauce in blender or processor until smooth. Heat gently before serving. Makes 1 cup.

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. Bring 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 425F degree oven, basting occasionally, about 14 minutes or just until chicken is opaque throughout. Serve with White B-B-Q Sauce.

Source:
Woman's Day Magazine

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