Sweet-Sour Baked Chicken

I found this recipe when going through my file of vintage chicken recipe clippings. It sure doesn't strike me as an average sweet-sour recipe. However I suppose it makes some sense because sweet pickles are obviously sweet and sour from the sugar and vinegar they are made with. If you get past the idea of sweet-sour in terms of a Asian dish, this might be good. However if you told people you were serving chicken with a barbecue and pickle sauce I am sure they would think it was weird.

Sweet-Sour Baked Chicken
1 broiler-fryer (2 1/2 to 3 lb.), cut in serving pieces
1/2 cup unsifted all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup salad oil
Sauce
1/2 cup cider vinegar
3 tablespoons light-brown sugar
1/3 cup chopped sweet gherkins
1 tablespoon Worcestershire sauce
1 tablespoon catsup

1. Wipe chicken well with damp paper towels.
2. In clean paper bag, combine four, salt, and pepper. Shake chicken pieces in bag until well coated.
3. Heat oil slowly in large skillet. Brown chicken, a few pieces at a time, turning often. Place, skin up, in 13x9x2-inch baking dish.
4. Meanwhile, preheat oven to 350 degrees. Make Sauce: In small bowl, combine vinegar and sugar, stirring to dissolve sugar. Blend in remaining ingredients.
5. Brush chicken pieces carefully with sauce. Pour rest over chicken.
6. Bake, covered, 30 minutes.
7. Baste with sauce; bake, uncovered, 15 minutes.
8. Serve with sauce spooned over
Makes 4 servings.