4 lg Chicken leg quarters

BARBECUE SAUCE 6 tb Vegetable oil

1 Onion -- finely chopped

1 cl Garlic -- crushed

8 oz Can tomatoes

1 tb Ketchup

1 tb Chutney

1 tb Vinegar

1/2 c Chicken broth or water

1 tb Worcestershire sauce

1 t Dijon mustard

1 t Paprika

1/2 Lemon, juice and rind of

2 ts Brown sugar

1 tb Parsley -- finely chopped

1 Bay leaf

Salt and pepper to taste

Wash chicken and pat dry. Heat oil in saucepan. Add onion and garlic and saute for 5 minutes. Add remaining ingredients except chicken. Simmer 20-30 minutes. Strain and set aside to cool. With a sharp knife, make small cuts in chicken pieces. Spoon cooled barbecue sauce over chicken and let stand for at least 1/2 hour. Heat broiler or grill. Cook about 30-45 minutes, depending on size of chicken pieces.

Baste frequently with barbecue sauce. Test for doneness by pricking chicken with skewer; if juice runs clear, chicken is done. Heat remaining sauce and serve separately. Creative Cooking: Poultry, typed by Carolyn Shaw 1-95 From the database of Judi M. Phelps jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com