Lemon chicken in clay cooker
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lemon | |
| 1 | Frying chicken; (3 - 3 1/2 lbs.), quartered | |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Paprika |
| 2 | tablespoons | Orange marmalade |
| ¼ | Dry sherry | |
Directions
Soak top and bottom of clay cooker 15 minutes. Drain.
Grate lemon rind; squeeze juice and sprinkle on chicken pieces. Coat chicken with a mixture of flour, salt, and paprika. Place skin sides up in cooker. Mix lemon rind, marmalade and sherry; drizzle over chicken. Place covered cooker in cold oven. Set oven temp. to 450 degrees. Bake 1 hour.
Remove cover; bake until chicken is crisp and brown, about 8-10 minutes.
Spoon sauce over chicken.
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Apr 18, 1998