Wet and Dry Chicken

• 6 bone-in chicken-breast halves, or 12 bone-in chicken thighs
• 2 tablespoons Neelys Barbecue Seasoning (page 22)
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 2 celery stalks, finely chopped
• 1 large carrot, finely chopped
• 2 cups Neelys Barbecue Sauce (page 25)
• 1/2 cup Chicken Stock (page 28)

1. Place the chicken in a 9 x 13-inch baking dish and sprinkle with Neelys Barbecue Seasoning and a generous amount of salt and pepper.
2. Allow the chicken to marinate for at least 1 hour in the fridge, or, better yet, overnight.
3. Preheat the oven to 325F.
4. Allow the chicken to come to room temperature.
5. Heat the oil in a large skillet over medium-high heat.
6. Add the onions, celery, carrot, and a pinch of salt and pepper, and cook, stirring, until the vegetables have softened, about 7 minutes.
7. Stir in the Neelys Barbecue Sauce and the stock.
8. Cool slightly, then pour the vegetable mixture over the chicken breasts, tossing the chicken to coat.
9. Bake the chicken until cooked through and tender, about 30 minutes for breasts and 40 to 45 minutes for thighs.
10. Serve immediately with hot steamed rice or buttered rolls, and steamed broccoli, if desired.

halves, kosher salt, freshly ground black pepper, vegetable oil, onions, celery stalks, carrot, barbecue sauce, chicken

Taken from www.epicurious.com/recipes/food/views/wet-and-dry-chicken-375422 (may not work)