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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Tip: This chicken is also delicious with mashed potatoes. Mom served the thick, tangy sauce that coats this tender chicken as a gravy over rice or mashed potatoes. It makes a welcome centerpiece for any meal. âDonna Sasser Hinds, Milwaukie, Oregon Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
1/4 cup canola oil |
sauce: |
2/3 cup lemon juice |
2/3 cup ketchup |
2/3 cup molasses |
1/3 cup canola oil |
1/4 cup worcestershire sauce |
1 teaspoon ground cloves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, heat oil. Brown chicken in oil on all sides; remove to paper towels. Drain drippings and return chicken to the pan.
3. In a bowl, combine the lemon juice, ketchup, molasses, oil, Worcestershire sauce, cloves, salt and pepper. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until chicken juices run clear. Serve with rice. Yield: 6 servings.
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