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
1/4 tsp. crushed celery seeds
1 (3 lb.) broiler-fryer, skinned & cut into serving pieces

Cook onion in oil until softened in large nonstick skillet. Stir in ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder and celery seeds. Bring sauce to a boil. Add chicken to skillet, placing what used to be the skin side down, and spoon the sauce over the pieces. Cover and simmer for 30 minutes. Uncover and turn chicken pieces over and cook another 15 minutes. Great with rice.