Chicken in Gunge

(to serve about 4)

Approx 600g chicken breast
OR approx 1kg chicken drumstricks

Sauce Ingredients:
2 generous tblsp brown sauce (such as HP)
4 generous tblsp tomato ketchup
2 tblsp spicy or fruity sauce (such as Daddies)
1 tblsp soy sauce
1 tsp worcester sauce
¼ cup water

Method:
Cook the meat in a large ovenproof dish on medium heat (around 350F) until it starts to brown, or on the stove, or in an electric frying pan. If using large chicken or turkey breasts, cut (scissors are the easiest) into smallish pieces before cooking.

Add the sauce ingredients - no need to mix first, just pour over the meat, and turn to coat them well. Cover dish or pan and cook for about half an hour, then stir to turn pieces of meat and cook for another 15-20 minutes uncovered. Times will vary depending on the size of the meat, so watch that you don't overcook.

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One of the easiest kinds of meat to cook is chicken. Once a week we have chicken breasts (boneless and skinless) in some kind of sauce or marinade. Ready-made sauces are expensive and usually contain additives such as monosodium glutamate, so I prefer to make my own. If chicken breasts are very expensive in your area, you could use turkey breast, or chicken drumsticks, or chicken thighs - depending on preference.

Choose (and thaw if necessary) your meat, in appropriate portions for your family's appetites. The quantities given are very approximate. The sauce is sufficient for about four average portions - but you can adapt and increase or decrease as appropriate. I have given quantities in American cups as this is the quickest way of measuring. A 'cup' is 8 fluid ounces. You can either use a measuring jug, or find a mug which is approximately correct - but none of the quantities matter much.

Serve this dish with your favourite kind of potatoes, or over rice or pasta, with plenty of salad or vegetables. We like to have it with potatoes, baked in their jackets in the oven, chopped raw tomatoes, and corn.