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.

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