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Baked Chicken And Vegetables
Created by admin, Tuesday, 01 May 2007
Description
Makes 4 servingsIngredients
1/2 cup flour
1 tablespoon paprika
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 frying chicken (2-1/2 to 3 pounds), cut up
1/3 cup crisco? all-vegetable shortening or 1/3 crisco stick
1/2 of a 16-ounce can boiled onions, drained
1/2 cup coarsely chopped carrots
1 can (3 ounces) sliced mushrooms, drained
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/2 of a 6-ounce can frozen orange juice concentrate, thawed (1/3 cup)
3/4 cup water
1 tablespoon paprika
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 frying chicken (2-1/2 to 3 pounds), cut up
1/3 cup crisco? all-vegetable shortening or 1/3 crisco stick
1/2 of a 16-ounce can boiled onions, drained
1/2 cup coarsely chopped carrots
1 can (3 ounces) sliced mushrooms, drained
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/2 of a 6-ounce can frozen orange juice concentrate, thawed (1/3 cup)
3/4 cup water
Methods/steps
preheat oven to 350°F.
in paper or plastic bag, combine the flour, paprika, salt, and pepper. add chicken, a few pieces at a time; shake to coat. (reserve 2 tablespoons remaining flour mixture.)
in skillet, brown chicken on all sides in hot crisco shortening or sticks; remove chicken and place in 2-quart casserole. add onions, carrots, and mushrooms.
blend the reserved flour mixture, brown sugar, ginger, and dash salt into droppings in skillet; stir to make a smooth paste.
add orange juice concentrate and the 3/4 cup water; cook and stir till thickened and bubbly. pour over chicken and vegetables.
cover; bake at 350°F till chicken and carrots are tender, about 1-1/4 hours.
Reviews
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