Chicken Imperial
Yield
4 servingsPrep
15 minCook
90 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
|
|
| 1 ½ | sticks |
butter
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 1 | teaspoon |
curry powder
|
|
| 1 | teaspoon |
oregano
|
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
garlic
|
|
| ¼ | teaspoon |
paprika
|
|
| 2 | dash |
red hot pepper sauce
|
*
|
| ⅓ | cup |
sherry
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
|
|
| 169.5 | g |
butter
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 5 | ml |
curry powder
|
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
garlic
|
|
| 1.3 | ml |
paprika
|
|
| 2 | dash |
red hot pepper sauce
|
*
|
| 79 | ml |
sherry
|
*
|
Directions
Salt chicken and place in large ungreased pan, cut side up.
Combine remaining ingredients in saucepan.
Place on medium heat an brush chicken with mixture.
Place in 350℉ (180℃) F oven and bake 1 to 1½ hrs or until tender.
Baste every 10 to 15 minutes.
Turn up oven at end to brown.
