Down-Home Chicken

By newbaucher

Tip: This chicken is also delicious with mashed potatoes. Mom served the thick, tangy sauce that coats this tender chicken as a gravy over rice or mashed potatoes. It makes a welcome centerpiece for any meal. —Donna Sasser Hinds, Milwaukie, Oregon

Ingredients

• SAUCE:
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 1/4 cup canola oil
• 2/3 cup lemon juice
• 2/3 cup ketchup
• 2/3 cup molasses
• 1/3 cup canola oil
• 1/4 cup Worcestershire sauce
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked rice

Preparation

Step 1

In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, heat oil. Brown chicken in oil on all sides; remove to paper towels. Drain drippings and return chicken to the pan.
In a bowl, combine the lemon juice, ketchup, molasses, oil, Worcestershire sauce, cloves, salt and pepper. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until chicken juices run clear. Serve with rice. Yield: 6 servings.