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Down-Home Chicken Recipe

Down-Home Chicken Recipe

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. YIELD: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

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.

Nutritional 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 Pairings

Full-Bodied White Wine

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