| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | servings | |
INGREDIENTS
| 1 | Chicken; cut in 8ths | |
| 1 | tb | Flour |
| 2 | ts | Salt |
| 1 | pn | White pepper |
| 4 | tb | Oil |
| 1 | cn | Crushed pineapple |
| 2 | ts | Soy sauce |
| 1/2 | lg | Onion; sliced |
| 1 | lg | Green pepper; cut in thin strips |
| 2 | ts | Brown sugar |
| 2 | ts | (level) cornstarch mixed with: |
| 2 | tb | Chicken stock |
INSTRUCTIONS
SAUCE From the Complete International Cookbook by Evelyn Rose Shake chicken pcs with seasoned flour in a bag to coat. Saute in oil until brown on all sides in a large pan. Transfer to a casserole & cook covered 45 minutes at 350'. Meanwhile...make the sauce in the same pan... Saute onion & pepper strips about 5 minutes & add remaining ingredients. Simmer 3 minutes until thick & clear & pour over chicken in casserole. Cook 10 minutes more until tender. Reheats well IF there are any leftovers! Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Jan 24, 1999, converted by MM_Buster v2.0l.
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