AMERICAN CLASSICS
f o o d
heat. Working in batches, place
chicken, skin side down, in
skillet. Cook until well browned,
turning once, about 5 minutes.
5.
Transfer browned chicken to
two 2- to 3-quart rectangular
glass or nonreactive baking
dishes. Place skin side up,
adding breast portions to one
dish and leg portions to the
other. Add 2 tablespoons
w a te r
to each baking dish.
6
. Spoon reserved
IV
2
cups
barbecue sauce over chicken.*
Cover chicken with parchment
paper and then cover tightly with
foil. (Refrigerate until ready to
bake). Bake leg portions for 70 to
75 minutes and breast portions
for 30 to 40 minutes (170°F).
7.
Increase oven temperature to
450°F. Uncover chicken and
spoon on additional sauce. Bake,
uncovered, for 10 to 15 minutes
or until well-glazed and meat is
very tender. Serve with
remaining barbecue sauce. Store
any remaining barbecue sauce,
covered, in the refrigerator for
up to
1
week. MAKES
12
SERVINGS.
* Be sure that the sauce used on
the uncooked chicken is kept
separate from sauce for serving.
EACH SERVING (WITH
V
a
CUP SAUCE)
626 cal, 4 0 g fa t (14 g sat. fat), 158 m g
chol, 1,381 m g sodium , 31 g ca rb o ,2 g
fiber, 34 gpro.
LEARN MORE about barbecued chicken
and other American Classics from Scott
at
bettertv.com.
For more how-tos, logon
to
BHG.com/americanclassics.
THE RIGHT SIZE COOKWARE
“Create tight quarters by using baking dishes
with just enough space for the chicken pieces,
so the chicken can cook in its own juices.”
“ P a in t g e n e ro u s ly
with a final brush o f sauce and
finish in a hot oven fo r a blue-
ribbon-worthy glaze.” is
U p s i d e - D o w n
D e e p D i s h P i z z a
4
servings
Prep time: 10 minutes
Cook time: 25 minutes
1 lb. ground beef
1 jar Ragu® Old World
Style® Sweet Tomato Basil
Smooth Pasta Sauce
1 package (10 oz.) frozen
chopped broccoli, thawed
and squeezed dry (optional)
2 cups shredded mozzarella
cheese
1 can (11 oz.) refrigerated
pizza dough
1. Brown ground beef in
skillet; drain. Season with
salt and pepper. Stir in
Ragu®; bring to a boil. Turn
into 2-quart baking dish.
2. Top with broccoli, then
cheese. Press dough over
dish, sealing edges.
3. Bake at 375° for 20 minutes
or until crust is golden. Let
stand 10 minutes.
Feed our kids well.
BETTER HOMES AND GARDENS OCTOBER 2009
211
