Ginger's Hot & Tangy Buttered Chicken

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 lbs skinless chicken pieces (breasts typically won't generate enough flavor, i usually use thighs)
• 3 -4 baking potatoes, peeled and cut into stew-sized pieces (quartered if you prefer)
• 2 medium onions, sliced
• 4 -6 sliced carrots or 1 -2 can sliced carrot
• 1/4 lb margarine
• 1/4 cup apple cider vinegar
• 6 tablespoons texas pete hot pepper sauce ("or" to taste)
• 2 teaspoons black pepper
• salt

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in large baking pan, arrange chicken pieces.
• 3 pour over chicken pieces, in this order for best results: apple cider vinegar, 3.
• 4 tbsp hot pepper sauce, 1 tsp black pepper, salt to taste.
• 5 arrange potatoes around and above chicken pieces, top with onion.
• 6 sprinkle 1 tsp black pepper across potatoes and onions.
• 7 salt to taste.
• 8 drizzle remaining hot pepper sauce across potatoes and onions.
• 9 top with sliced carrots.
• 10 evenly spread out pats of butter across carrot layer.
• 11 carefully cover baking pan with tin foil.
• 12 bake at 350º for 1 1/2 hours or until potatoes are soft and chicken is done.
• 13 half-way through cooking time, remove pan from oven, carefully lift foil from baking pan.
• 14 flip chicken pieces and turn potatoes from bottom to top, spooning juices over vegetables.