1 (4 pound) whole chicken cut into 4 pieces
1/4 cup prepared sour cream
1 cup chopped onion
1 teaspoon ketchup
3 tablespoons Dijon mustard
1 dash Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
3 tablespoons shallots, finely chopped
1 teaspoon garlic powder
1 1/2 tablespoons allspice
3 tablespoons coarse salt
Place chicken pieces in a clean large bowl and salt with salt and pepper. Mix thoroughly.
Heat 2 tablespoons of the ketchup in a heavy skillet over medium heat. Fry the chicken skin side up in the ketchup until crispy. Remove skin from chicken pieces. Stir in brown sugar, salt, shallots, garlic powder, Worcestershire sauce and brown sugar/salt. Return chicken pieces to skillet with ketchup mixture and fold gently. Cook for about 3 minutes, stirring well.
Return chicken pieces to skillet with the ketchup mixture and spread coats all over but side and base. Place dish in a large bowl and cover with aluminum foil to prevent browning.
Pour marinade into pan, whisking constantly to prevent over mixing. Cover aluminum foil and cook briefly, stirring occasionally, to dissolve marinade. Heat chicken to 375 degrees F (190 degrees C).
Return chicken pieces to skillet and brown on both sides. Remove "strips" of browning liquid from skillet by placing pieces on foil to keep egg white drippings.
Return chicken pieces to skillet with sauce mixture and quickly stir until well coated. Scoop into 8 pieces and set aside.
Return prepared dill into pan with chicken pieces, and pour lime juice over all. Cover with aluminum foil and cook slowly, stirring frequently, until chicken is cooked through, about 5 minutes.
Return chicken pieces to pan with sauce mixture and heat gently for about 10 minutes, stirring occasionally, or until internal juices are reduced by half. Let sit 1 hour before slicing.
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