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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
Publisher Photo
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

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

Nutritional Facts

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

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.
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.


Reviews for Down-Home Chicken

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
katlaydee3 User ID: 3741999 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!"

MY REVIEW
Brenda MH User ID: 4949513 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!"

MY REVIEW
nana2funny User ID: 1974557 105110
Reviewed May. 18, 2012

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

MY REVIEW
nana2funny User ID: 1974557 155764
Reviewed May. 18, 2012

"We love this!"

MY REVIEW
Hannah0418 User ID: 1795891 75863
Reviewed Jan. 18, 2012

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

MY REVIEW
joan62 User ID: 1883496 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.

Joan"

MY REVIEW
mollilicious User ID: 1483217 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!

molly
seattle, wa"

MY REVIEW
cookbookmom User ID: 807408 136699
Reviewed Oct. 19, 2008

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

MY REVIEW
Joscy User ID: 2694585 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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