Longtime Paducah Sun readers know that Pat Brockenborough is a whiz in the kitchen. She rocked the recipes in the paper’s Food section in the '80s and '90s, and today remains an avid cook and contributor to Posh.
What you may not know is that Pat shares her pots and pans with husband Jim. Since his retirement from Hannan Supply in 2003, Jim (or Bop, as his grandchildren call him; they call Pat Nana) has cooked fabulous meals for Pat several times a week, including her favorite, Bop’s Oven BBQ Chicken.
Here’s how he does it:
Bop’s Oven BBQ Chicken
This recipe is great when you’ve got a hankerin’ for BBQ, but your outdoor grill is covered in ice.
Step 1: First, have your lovely wife help you with your apron.
Step 2:
Preheat your oven to 350 degrees, Pam up your casserole dish and season chicken with poultry seasoning, salt and pepper.
Step 3: Pour your favorite BBQ sauce on each chicken piece. Bop uses KC Masterpiece and likes to spread it all around with an onion slice.
Step 4: Add sliced onions, carrots and more BBQ sauce.
Step 5: Add sliced red bell pepper and more BBQ sauce.
Step 7: Wrap ’er up in aluminum foil and put ’er in the oven for an hour. About halfway through, have a peek and add some sliced Roma tomatoes. Bop recommends removing most of the tomato seeds.
Step 8: Steam up some asparagus. Extra points if you scrape the hard bits off the stalks beforehand.
Step 9: Serve it up! Bop pours a little sauce of lemon juice, butter, salt and pepper on top of the asparagus. How much of each? “About that much,” Bop suggests.
Step 10: The finished product! Bop’s Oven BBQ Chicken, along with asparagus and steamed rice. Rock on, Bop!
