This recipe makes enough sauce for eight chickens. Refrigerate any leftover sauce for up to two weeks.

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Ingredients

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Directions

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  • Heat oil in a large heavy-bottom saucepan over medium heat. Add onions and garlic; cook until golden brown, about 15 minutes. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered, stirring occasionally, until sauce thickens, about 2 hours.

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