| 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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