1 tbsp. extra virgin olive oil
1 tbsp. butter
1 (2-3 lb) chicken fryer, cut up
3 cloves garlic, minced
1 medium onion, chopped
2 tbsp. brown sugar
1 c. water or low sodium chicken broth
1 c. ketchup
1/4 c. lemon juice
3 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 1/2 tsp. prepared Dijon or honey mustard
1/2 c. chopped celery
salt, to taste
Dash of hot pepper sauce

Heat the olive oil, butter and onion in a large, heavy skillet pan. Add the chicken and brown on both sides.

Remove from skillet and place in a buttered casserole dish. Add remaining ingredients and simmer for 30 minutes. Pour over chicken and cover.

Bake in 350°F oven for 1 hour.

Makes 4 servings.