Hi there!! Happy Monday!!
My husband has recently returned from a trip to Central Asia. While he was away, it was just me and my three babes holding down the home front. While Dad’s away the rest of us will PLAY!! We had something fun planned for every day!! A visit to our local art museum, play dates with friends, happy hour at Sonic (lots), chilin’ at our favorite hang out Barnes and Nobles. I had every day scheduled so much that once Dad returned home our youngest continued to ask, “What fun thing are we doing today, Mom?”
My response, “Party’s over babe. It’s back to reality.”
Meal time while Dad’s away is always pretty difficult. I had the thought of making meals ahead of time and freezing them but that never happened. I didn’t want to do take out every night but cooking for one adult and 3 small children somehow just isn’t the same as cooking for all of us on a normal week night. Plus, my children are not keen on leftovers. They are very particular about what they’ll eat as leftovers. Soup is always a leftover winner but most things fail. So, I have to get creative.
Today’s barbecue chicken is the perfect leftover makeover!!
I actually made this dish right after my husband’s return while we were regrouping and getting things back to normal.
I started with leftover chicken breasts that I had used to make this Chicken and Wild Rice Soup. You could also start with fresh uncooked chicken of your choice.
In a sauce pan, combine white vinegar, water, sugar, salt, pepper, cayenne, garlic powder, the juice of 1 lemon, butter and an onion thinly sliced.
(I DID NOT have the cayenne so I left it out and I totally forgot about the lemon juice and it still all turned out delicious)
Bring this yumminess to a boil and let it simmer for about 20 minutes uncovered.
While it simmered I took care of shredding the chicken.
NEXT add in ketchup and Worcestershire sauce (we are allergic to fish here so I used a gluten free soy sauce instead).
At this point, if you are making this with fresh chicken:
place it in a large baking dish
season with salt and pepper if you want
pour sauce over it
cover with foil and bake.
If you are using it with leftover chicken, just add your shredded chicken to your sauce pot and heat it through.
Serve it as a sandwich or alongside vegetables (which is how we do it).
It was a HUGE it!!
The sauce is rich with a slightly sweet flavor.
This is one of those recipes that I’ve had on file for years, I don’t remember where I first got it, and I haven’t made it in a while but it is DEFINITELY going back in the rotation.
It’s quick, simple and delicious!
1/4 c white vinegar
1/2 c water
4 tbs sugar
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne (optional)
1/2 tsp garlic powder
the juice of one lemon
1 onion thinly sliced
1/4 c butter
Combine all ingredients in a saucepan. Bring to a boil and simmer for 20 minutes uncovered.
3/4 c ketchup
2 tbs Worcestershire sauce (I used soy)
Combine with a pound of cooked shredded chicken.
Pour over bone-in chicken (6-8 pieces), cover with foil and bake at 350º for 1 hour.