| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Crockpot |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Flour |
| 1 |
|
Chicken, (2 1/2 – 3 lb) cut up |
| 1 |
ts |
Salt |
| 2 |
tb |
Cooking oil |
| 1/2 |
c |
Water |
| 6 |
oz |
Can frozen lemonade concentr |
| 3 |
tb |
Brown sugar |
| 3 |
tb |
Catsup |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Cold water |
|
|
Hot cooked rice |
INSTRUCTIONS
Coat the chicken pieces with mixture of flour and salt. In a skillet, brown
chicken on both sides in hot oil. Transfer the chicken pices to the crock
pot. Blend the thawed lemonade concentrate, the 1/2 cup water, brown sugar,
catsup, and vinegar; pour over chicken. Cover and cook on high heat setting
until tender, 3 to 3 1/2 hours. Remove the chicken to platter; keep
warm.Skim fat from the pan juices. Measure juices; add water if necessary,
to make 1 1/4 cups liquid. Place the liquid into a sauce pan. Blend 1 T of
cold water with the cornstarch. Stir into the pan juices. Cook and stir
till thickened and bubbly. Remove from heat. Pass the sauce with chicken;
serve over rice.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997
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