Napa Valley Barbecued Chicken (a.k.a. Chicken with the Red Sauce)

1 3-lb ready to cook broiler-fryer, cut up
Seasoned flour (for every 2 lb chicken, combine ¼ c flour, 1 t paprika, ¾ t salt, and ⅛ t pepper in a brown paper bag)
¼ c butter
1 c catsup
½ c sherry
⅓ c water
2 T lemon juice
1 minced med onion
1 T Worcestershire
2 T melted butter
1 T brown sugar

Coat chicken with seasoned flour. In hot large skillet, saute chicken until golden on all sides. Remove to 2-qt casserole. Start heating oven to 325°. In same skillet, combine catsup and rest of ingredients. Bring to a boil; pour over chicken. Bake, covered, 1¼ hour, or until tender. Serves 4.

Some notes: This recipe is very flexible — many family members make it a little different. Works well with boneless, skinless chicken thighs. Also, it works just fine if you skip the step of mixing and boiling the sauce before adding the chicken back in: simply brown your chicken, throw all of the sauce ingredients on top, then stir well and bring to a boil before covering and putting in the oven. Enameled cast iron dutch oven is a great pot to use for this dish.

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