The original recipe described the dish as one of two favorite chicken dishes of Frank Perdue, late President and CEO of Perdue farms. The original dish used a whole cut up chicken with skin, and I've also modified the sauce by bumping up the maple and adding a touch of Chipotle Tabasco.
Ingredients
- up to 4, 5-6 oz chicken breasts
- one medium or large onion, the sweeter (Texas 509, Vidalia, etc) the better
- Hickory smoked salt (or kosher salt and liquid smoke)
- 1/4 cup ketchup
- 1/3 cup maple syrup (REAL)
- 2 tbl apple cider vinegar
- 1 tbl dijon mustard
- 3-4 dashes of Chipotle Tabasco
Steps
- Thickly slice the onion and line a rectangular glass pan with the slices
- Lightly salt the chicken on both sides with the hickory smoked salt OR rub the chicken with liquid smoke and sprinkle both sides with kosher salt.
- Place the chicken on top of the onion slices
- Put together the sauce by adding together the ketchup, maple, vinegar, dijon, and tabasco. Mix well and pour over the chicken
- Bake at 350 for 50 minutes, basting the chicken with the sauce about 1/2 way through.
- Serve chicken with onions and a little bit of sauce.
