1 tsp. oil
1 med. onion, chopped (1/2 c.)
1/2 c. ketchup
1/2 c. water
2 tbsp. vinegar
2 tbsp. brown sugar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. chili powder
1/4 tsp. crushed celery seeds or 1/2 tsp. crumbled celery flakes
1 (3 lb.) broiler-fryer, skinned and cut into serving pieces

1. Heat the oil in a large non-stick skillet. Add the onion, and cook it, stirring it, until it is softened.

2. Stir in the ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder, and celery seeds or flakes. Bring the sauce to a boil.

3. Add the chicken to the skillet, placing what used to be the skin side down, and spoon the sauce over the pieces. Cover the skillet, and simmer the chicken for 30 minutes. Uncover the skillet, turn the chicken pieces over ("skin" side up), and cook the chicken for another 15 minutes or until it is tender.