| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Toronto |
Poultry, Anne, Kane |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken pieces |
| 3/4 |
c |
Lemon juice |
|
|
Flour for dredging Salt Pepper |
| 1/4 |
c |
Vegetable oil |
| 1 |
tb |
Lemon juice |
| 1 |
|
Lemon; sliced thin |
| 3 |
tb |
Brown sugar |
| 1/2 |
c |
Chicken stock |
INSTRUCTIONS
Combine chicken and lemon juice. Marinate at least 6 hours or
overnight, turning occaisionally. Remove chicken, discard marinade,
reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this
step may be skipped). Heat oil in large skillet over medium-high heat, fry
in several batches. Transfer to casserole large enough to hold chicken in
single layer. Combine peel and brown sugar in bowl, sprinkle over chicken.
Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at
350F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot,
even better served cold. Great for picnics.
Source: The Toronto Sun, Marion Kane
posted by Anne MacLellan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip
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