Recipe information
Yield
Serves 6
Ingredients
1 1/3 cups firmly packed brown sugar
1 15-ounce can tomato sauce
1 cup cider vinegar
1 large onion, chopped
6 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon dried thyme, crumbled
1 teaspoon salt
1 teaspoon cayenne pepper
2 chickens, each cut into 6 pieces
Preparation
Step 1
Combine first 8 ingredients in heavy medium saucepan. Simmer 15 minutes to blend flavors. Season with pepper. (Can be made 2 days ahead. Cover; chill.)
Step 2
Preheat oven to 375°F. Arrange chicken in single layer in large baking pan. Brush with some sauce. Roast until cooked through, basting occasionally with sauce, about 1 hour. Serve hot or at room temperature.
