1 tbsp. salad oil
1 (3 lb.) fryer, cut up and skinned
1 onion, chopped
1 (8 oz.) can tomato juice
3 tbsp. brown sugar
1 tbsp. prepared mustard
1 tbsp. white vinegar
1 tsp. salt
1 tbsp. Worcestershire sauce

In 12 inch skillet, in hot oil, cook chicken until browned on all sides removing chicken to roasting pan as it browns. Preheat oven to 375 degrees. Discard all but 1 tablespoon fat from skillet. In same skillet, over medium heat, cook onion until tender. Stir in tomato sauce, brown sugar, mustard, Worcestershire, vinegar, salt, 1/4 cup water. Heat to boiling.

Pour barbeque sauce over chicken in roasting pan. Bake uncovered, 30 minutes or until chicken is fork tender. Occasionally brush chicken with juices in pan. Skim fat, pour sauce over chicken and serve.