Growing up my Dad put barbecue sauce on everything, and I mean EVERYTHING! Ever my Father’s daughter, I love barbecue sauce. Now that I realize how easy it is to make I don’t think I’ll be going back to the pre-packaged varieties. I really hate how the ingredients say “smoke flavor”, natural flavorings, and preservatives. What is “smoke flavor”?
This particular recipe for barbecue sauce comes from The American Heritage Cookbook, which is a compilation of historical recipes by the editors of “American Heritage, the Magazine of History.” I found this out-of-print gem at the Strands Bookstore in New York City when my fiancé and I were there with his family for Thanksgiving. The American Heritage Cookbook pulls its recipes from historical cookbooks, letters, records and other primary sources. It is just divine!
With the barbecue chicken I also made lemon-garlic Swiss chard from Cooking Light (recipe below)and Northern Johnny Cake. I’ll post the Northern Johnny Cake recipe tomorrow!
Barbecue Sauce Smothered Chicken
American Heritage Cookbook
- 2-6 skinless, boneless Chicken Breasts (Use as many or as few as you like, you will just have extra sauce!)
- 1 can tomatoes (1 pound, 3 ounce size)
- 1 medium onion, finely chopped
- 1 clove garlic, chopped
- 1 tablespoon packed brown sugar
- 1 tablespoon butter
- ½ cup ketchup
- ½ cup Worcestershire sauce
- ½ cup vinegar (I used white wine, but I think cider would also work)
- ½ teaspoon salt (original 1 teaspoon)
- ¼ teaspoon pepper
- Dash cayenne (a really small pinch)
- ¼ teaspoon dry mustard
Pour tomatoes into a medium saucepan, breaking up the large chunks with a fork. Add all remaining ingredients, cook to boil, then reduce heat, and simmer on low for about 45 minutes. The recipe looked a little chunky to be barbecue sauces so I pureed it in a blender until smooth.
In the last 30 minutes of simmering preheat the oven to 400° and prepare the Johnny Cake. Sear chicken over medium-high heat in an oven-proof cast iron skillet or pan. Spoon a generous amount of sauce over all chicken breasts lifting up the breasts to make sure the underside is also coated. Place chicken in oven and cook until a thermometer reads 170° or the chicken is no longer pink on the inside.
In the last few minutes of cooking prepare the Swiss chard.
Lemon-Garlic Swiss Chard – Cooking Light (Jan/Feb 2013 Issue)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 12 cups Swiss chard (chopped , large stalks removed)
- 2 tablespoons water
- 1 ½ teaspoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 4 teaspoons shaved fresh Parmesan cheese
Heat oil in a large skillet over medium heat. Saute garlic for 2 minutes or until garlic is just starting to brown. Add Swiss chard and 2 tablespoons of water to the pan; cook 3 minutes or until chard wilts. Stir in lemon juice and pepper. Sprinkle with cheese and serve immediately.
The barbecue sauce was a nice vinegar-based sauce and, while I loved it, my fiancé said it is no KC Masterpiece. How can I compete with fake “smoke flavor”?!