1/4 cup flour, all-purpose
1 teaspoon salt
3 lb chicken, broiler-fryer; cut up
2 tablespoon oil, vegetable
6 oz lemonade concentrate, frozn; thawed and undiluted
1/2 cup water
3 tablespoon sugar, brown
3 tablespoon catsup
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon water; cold
2 cup rice; hot, cooked
Combine flour and salt. Dredge chicken in flour mixture, and brown in hot oil in a large skillet. Drain chicken on paper towels, and return to skillet.
Combine lemonade concentrated, water, sugar, catsup, and vinegar; stir well, and pour over chicken. Bring to a boil, and reduce heat; cover and simmer 45 to 50 minutes or until tender.
Remove chicken to serving platter, and keep warm. Measure pan drippings, and add enough water to make 1-1/4 cups liquid. Combine cornstarch and 1 tablespoon cold water, stirring until smooth. Add cornstarch mixture ot pan drippings, and return to skillet; cook, stirring constantly, until smooth and thick. Serve the sauce with hot rice.
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