Serves 4

A family favourite. Easy and delicious.  Every mouthful is finger licking, lip smacking good!

65g butter (1/4 cup)

1 large onion, finely chopped

3 cloves garlic, peeled and minced

1 (3 1/2 pound) chicken cut into 8 pieces

1 tsp salt

240g tomato passata (1 cup tomato sauce)

80g brown sauce (HP) (1/3 cup, steak sauce)

150g soft light brown sugar (3/4 cup, packed)

2 TBS Worcestershire sauce

1 tsp hot pepper sauce

1 tsp mild chili powder, or to taste

Melt the butter in a deep skillet over medium heat.  Add the onions and garlic. Cook, stirring frequently until tender.  Scoop out to a bowl. Add the tomato passata, brown sauce, brown sugar, Worcestershire Sauce, hot pepper sauce and chili powder.  Set aside.

Sprinkle your chicken pieces with salt and brown them  in the drippings in the skillet, browning all sides.  Pour the tomato mixture over top, turning the chicken to coat.  Simmer over low heat for 35 to 40 minutes, turning the chicken frequently, until the chicken is tender and the juices run clear.  Serve with the sauce spooned over top.