| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Lemon |
| 1 |
|
Frying chicken, 3 – 3 1/2 |
|
|
lbs. quartered |
| 2 |
T |
Flour |
| 1 |
t |
Salt |
| 1/4 |
t |
Paprika |
| 2 |
T |
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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