Chicken in Barbecue Sauce

This was inspired by a pub lunch but I could never quite match the flavours until I found an ingredient to add the smokiness. Liquid smoke is an American product used mainly in barbecue sauces. It can be difficult to obtain but I recently obtained it from "Melbury & Appleton".


For 1 Continued...
3 tspn oil 2 tspn lemon juice
1 chicken breast 2 tspn horseradish sauce
125 gm onion (prepared weight) 2 tspn Dijon mustard
3 tbspn tomato ketchup 1 tspn light brown sugar
120 ml dry cider or water ¼ tspn salt
  1 - 2 tspn liquid smoke to taste (see notes)



  1. Heat a flame proof casserole, on the oven hob, and add 2 tspn of the oil.
  2. Add the chicken and brown on both sides.
  3. Remove chicken and slice it through with a sloping cut. It will likely be pinkish in the middle and is uncooked at this point.
  4. Heat the remaining 1 tspn of oil and add the onion. Cook on a medium heat for 5 min until soft, stirring regularly.
  5. Stir in the tomato ketchup, cider (or water), lemon juice, horseradish sauce, sugar, salt and Dijon mustard.
  6. Bring to a boil and then simmer, covered, for 10 min, stirring occasionally.
  7. Taste the sauce and adjust the seasoning if necessary.
  8. Replace the chicken and stir in the liquid smoke.
  9. Put the covered casserole in the oven and cook for 20 min until the chicken is cooked through.


  1. Serve with mashed potato (could use a cheddar mash), peas and carrots or vegetables of choice.


(1) Liquid smoke can be obtained in a variety of flavours such as Hickory and Mesquite. Different 'makes' of liquid smoke may have different concentrations of smoke intensity and the quantity used here is for the one illustrated i.e Stubs. I purchased mine online from "Melbury & Appleton". If you can't get liquid smoke you can use smoked paprika.
The preparation stage
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The finished meal

Liquid Smoke
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