Red Chicken

SuperB 0

"This recipe was given to me by a friend of my mother. I made it once for my inlaws and ever since then I have had to make it at least once every two months. They love it... I sometimes use chicken thighs for this recipe instead of a whole chicken cut into portions."
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1 h 30 m servings 385 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. Place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish.
  3. Heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. Sprinkle the onion over the chicken pieces. Mix together the tomato sauce, water, chutney, sugar, vinegar, Worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. Pour the sauce over the onion and chicken.
  4. Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.



This was awesome and best of all, it was quick to put together. I made this with boneless, skinless chicken thighs. Thanks, SuperB!!

I made this recipe for a dinner with my in-laws. Everyone loved it! I made a couple small changes. I didnt have dry mustard, so I added mustard seed. I also used chili powder instead of tobasco....

This is an absolutely splendid recipe! I can't really see the purpose of the flour, so I may leave it off next time as an experiment, but there will definitely be a "next time." I did a double...

This recipe is very tasty! I used boneless skinless chicken breasts & thighs.