Barbecued Strawberry Chicken

When it’s time to impress family and friends, we serve barbecued chicken garnished with strawberries. It’s easier than anyone would ever guess. —Bonnie Hawkins, Elkhorn, Wisconsin For me: this works in my enameled dutch oven. When serving for 2: divide before plating and use half of the strawberries (adding to the top rather than stirring in), reserving the rest for adding after you reheat the leftovers. Use frozen fruit (thawed) when fresh isn't available. Also try peaches or dark cherries. I made my first with Caribbean Spiced BBQ sauce which made a good contrast with the sweet elements. Experiment with other flavors. In the picture, I've completed the meal with Rice with Veggies (peas and carrots).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°. In a large ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan. In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender, about 1 minute.

Step 2

Stir in barbecue sauce, brown sugar, vinegar and honey. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes. Return chicken to pan. Bake until a thermometer reads 165°, 12-15 minutes. Stir in strawberries.

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