Down-Home Chicken

Name: Down-Home Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 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

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

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

Nutrition Facts

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

Originally published as Down South Chicken in Taste of Home June/July 2006

Reviews

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Average Rating:

katlaydee3

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

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

May 18, 2012

My husband and I love this recipe. Nice, think sauce!
nana2funny

May 18, 2012

We love this!
Hannah0418

Jan 18, 2012

did not like the taste. the molasses ruins it.
joan62

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
mollilicious

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
cookbookmom

Oct 19, 2008

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

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