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
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 (or the cuts that you prefer)

Heat oil in large nonstick skillet. Add onion, cook until softened. Stir in next seven ingredients. Bring sauce to a boil.

Add chicken to skillet placing what used to be the skin side down, spoon sauce over the pieces. Cover skillet, simmer chicken 30 minutes. Uncover, turn chicken over, cook for another 15 minutes or until tender. Pour sauce over to serve.