Name Honey Barbecued Chicken


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* 50 g (2 oz) butter
* 1 onion, finely chopped
* 400 g (13 oz) canned tomatoes with their juices
* 2 tablespoons Worcestershire sauce
* 1 tablespoon clear honey
* 4 chicken drumsticks, scored
* salt and pepper

To garnish:
* 125 g (4 oz) large mushrooms
* parsley sprigs
* roast chestnuts (optional)

1. To make the barbecue sauce, put the butter, onion, canned tomatoes and their juice, Worcestershire sauce, honey and salt and pepper to taste in a saucepan. Cook gently over a low heat for 30 minutes, stirring the sauce occasionally.
2. Place the chicken drumsticks on a lightly oiled grid and then spread them liberally with the barbecue sauce. Cook the chicken over hot coals on a preheated barbecue for about 10 minutes on each side, basting frequently with more of the barbecue sauce.
3. Halfway through the cooking time, arrange the large mushrooms around the chicken. Brush with the sauce and grill until cooked.
4. Serve the hot honey barbecued chicken on a bed of rice, garnished with the mushrooms and parsley sprigs, and accompanied by roast chestnuts when in season. Spoon over any remaining barbecue sauce.

Serves: 4

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