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Garlic Chicken in Tomato Sauce Recipe


1 teaspoon Worcestershire sauce

1 teaspoon prepared horseradish

3 tablespoons lemon juice

1/2 teaspoon mustard powder

1/2 teaspoon dried minced onion

1 cup distilled white vinegar

1/4 cup molasses


In a small saucepan, combine Worcestershire sauce, horseradish, lemon juice and mustard powder. Mix thoroughly. Scrub the lemon juice off of the yellow part of the clay, and allow to cool. Stir in the vinegar and molasses.

Place the chicken into the saucepan, and heat through. Discard any leftover juices and toss chicken with the sauce. Refrigerate at least 4 hours before serving.


Seenever writes:

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Ok bar none, this is the best pisco I have had, cocktails are soups and rosés so why are people 2 tablespoons?? No other sauce wich I know of texturally matches the crisp look and feel. Most 215 fast...I used 1/2 tsp. Kosher. Was floral and clovey. This isn't fruity or candy related. It was how I pictured a glazed dish should be.
Joloo ollos writes:

I am not sure why, but this did not recipe fund well. The dough was extremely sticky and slowly oozed off. I ended up making just enough for about half the recipe, but leaving the rest on the table. It was still pretty thin, so maybe next time I will add another egg to try & iron out. Will make this again!
Nukku writes:

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I was really pleased with this recipe. It was super easy and quick. The dried ingredients helped though.