1 tsp. oil
1 med. onion, chopped
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 (or less)
1/4 tsp. crushed celery seeds OR 1/2 tsp. crumbled celery flakes
1 (3 lb.) fryer-chicken, skinned & cut into serving pieces

Heat the oil in a large non-stick skillet. Add onion and cook until softened, stirring frequently. Stir in the ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder and celery seeds or flakes. Bring the sauce to a boil.

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 for 30 minutes. Uncover the skillet, turn the chicken pieces over and cook the chicken for another 15 minutes or until tender.

Serves 4.