1 (2 lb.) broiler-fryer, cut up
2 tbsp. salad oil
1 c. tomato juice
1 onion, sliced
1 tbsp. lemon juice
1 tsp. salt
1 tsp. Worcestershire
1/4 tsp. hot pepper sauce

Remove skin and excess fat from chicken. In 10 inch skillet over medium heat, in hot salad oil, cook chicken until browned on both sides; spoon off excess fat. Add tomato juice and remaining ingredients. Reduce heat to low; cover; simmer 30 minutes or until chicken is fork tender. 4 servings (215 calories per serving).