Lemon-sweet chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| 1 | Chicken, (2 1/2 - 3 lb) cut up | |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Cooking oil |
| ½ | cup | Water |
| 6 | ounces | Can frozen lemonade concentr |
| 3 | tablespoons | Brown sugar |
| 3 | tablespoons | Catsup |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Cold water |
| Hot cooked rice | ||
Directions
Coat the chicken pieces with mixture of flour and salt. In a skillet, brown chicken on both sides in hot oil. Transfer the chicken pices to the crock pot. Blend the thawed lemonade concentrate, the ½ cup water, brown sugar, catsup, and vinegar; pour over chicken. Cover and cook on high heat setting until tender, 3 to 3½ hours. Remove the chicken to platter; keep warm.Skim fat from the pan juices. Measure juices; add water if necessary, to make 1 ¼ cups liquid. Place the liquid into a sauce pan. Blend 1 T of cold water with the cornstarch. Stir into the pan juices. Cook and stir till thickened and bubbly. Remove from heat. Pass the sauce with chicken; serve over rice.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@...
on Mar 25, 1997