Hoedown Barbecue Chicken

8 pieces skinless chicken
1/4 cup butter
1 cup chopped green onion
2/3 cup beer
1 envelope dry onion soup mix
3/4 cup pineapple preserves
1/2 cup ketchup
2 tablespoons steak sauce
1 tablespoon yellow mustard
2 teaspoons prepared horseradish

In skillet, place butter and melt over medium heat. Add chicken and onion and cook, turning, until chicken is browned on all sides. Remove from skillet, and place in a baking dish. Pour beer over chicken; sprinkle with HALF the dry soup mix. Turn chicken and sprinkle with remaining dry soup mix. Bake uncovered at 350 degrees F for 30 minutes.

In same skillet used for chicken, make sauce by mixing the preserves, ketchup, steak sauce, mustard and horseradish. Simmer, stirring occasionally, for 10 minutes. Pour over chicken and bake uncovered for another 20-30 minutes.

Serves 4.