Ingredients:
3 lbs skinless chicken pieces (breasts, drumsticks, and thighs), trimmed of skin and excess fat
1 large onion, thinly sliced
3 tablespoons vinegar
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
Freshly ground black pepper, to taste
1 tablespoon crushed red pepper flakes (adjust to heat preference)
1 tablespoon chili powder
1 cup chicken stock or broth, skimmed of excess fat
Directions:
Preheat the oven to 350°F (175°C). Place the chicken pieces in a 13 x 9 x 2-inch baking pan in a single layer. Spread the sliced onion evenly over the chicken.
In a bowl, whisk together the vinegar, Worcestershire sauce, brown sugar, black pepper, red pepper flakes, chili powder, and chicken stock until the sugar dissolves and the seasonings are combined.
Pour the mixture evenly over the chicken and onions. Cover loosely with foil or an oven-safe lid and bake for 45 minutes. Remove the cover and continue baking for another 15 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the sauce has reduced slightly. Baste the chicken with the pan juices once or twice during baking for extra flavor and moisture.
Let the chicken rest a few minutes before serving so the juices redistribute.
Servings: 8
Preparation time: 10 minutes
Total time: 70 minutes