| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 1 | Lemon | |
| 1 | Frying chicken; (3 – 3 1/2 lbs.), quartered | |
| 2 | tb | Flour |
| 1 | ts | Salt |
| 1/4 | ts | Paprika |
| 2 | tb | Orange marmalade |
| 1/4 | Dry sherry |
INSTRUCTIONS
Soak top and bottom of clay cooker 15 minutes. Drain. Grate lemon rind; squeeze juice and sprinkle on chicken pieces. Coat chicken with a mixture of flour, salt, and paprika. Place skin sides up in cooker. Mix lemon rind, marmalade and sherry; drizzle over chicken. Place covered cooker in cold oven. Set oven temp. to 450 degrees. Bake 1 hour. Remove cover; bake until chicken is crisp and brown, about 8-10 minutes. Spoon sauce over chicken. Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Apr 18, 1998
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