Down-Home Chicken Recipe
Down-Home Chicken Recipe photo by Taste of Home
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Down-Home Chicken Recipe

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3.5 9 10
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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. —Donna Sasser Hinds, Milwaukie, Oregon
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 612 calories, 36g fat (7g saturated fat), 88mg cholesterol, 1108mg sodium, 45g carbohydrate (26g sugars, 1g fiber), 29g protein .


  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.
Originally published as Down-Home Chicken in Taste of Home June/July 2006, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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katlaydee3 156141
Reviewed Jun. 17, 2013

"This was delicious! I made it for a family dinner and was hoping for leftovers but there was none left!"

Brenda MH 150161
Reviewed May. 22, 2013

"I thought this was unique and turned out different than what I expected- almost has a Chinese flair to it. Really saucy and good, and the chicken cooks up marvelously tender. Next time though, I'll make it in a pot instead of a skillet- it has a tendency to splatter and made quite a mess of the stove!"

nana2funny 105110
Reviewed May. 18, 2012

"My husband and I love this recipe. Nice, think sauce!"

nana2funny 155764
Reviewed May. 18, 2012

"We love this!"

Hannah0418 75863
Reviewed Jan. 18, 2012

"did not like the taste. the molasses ruins it."

joan62 134405
Reviewed May. 8, 2009

"I loved the chicken but agree that the cloves was a little too overpowering and the molasses made it too sweet. I will definitely adjust the recipe a little.


mollilicious 134402
Reviewed Mar. 25, 2009

"i thought this could totally do without the clove. it overpowered everything! the molasses was too much too. i want to try it again, but instead use garlic powder for the ground clove and replace most of the molasses with honey. then im sure it will be a winner!

seattle, wa"

cookbookmom 136699
Reviewed Oct. 19, 2008

"The molasses in this was just too strong for our tastes."

Joscy 155763
Reviewed Aug. 19, 2008

"All I've got to say is YUMMM-YUMMM!!!

Have added this recipe as one of our favorites. Thank you for sharing.
Joscey from Oxford, NY"

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