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Down-Home Chicken

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. —Donna Sasser Hinds, Milwaukie, Oregon

6 ServingsPrep: 30 min. Cook: 40 min.

Ingredients

1/2 cup 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

In a large resealable plastic bag, combine the flour, salt and
pepper. Add chicken, a few pieces at a time, and shake to coat.
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.
In a bowl, combine the lemon juice, ketchup, molasses, oil,
Worcestershire sauce, cloves, salt and pepper. Pour over chicken.

2 of 2

Down-Home Chicken (continued)

Directions (continued)

Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes
or until chicken juices run clear. Serve with rice. Yield: 6
servings.

Nutrition Facts: 1 serving (1 piece) equals 612 calories, 36 g fat (7 g saturated fat), 88 mg cholesterol, 1,108 mg sodium, 45 g carbohydrate, 1 g fiber, 29 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.