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Lemon Chicken




Source of Recipe


Sandy H.


List of Ingredients




6-8 bone-in chicken pieces of your choice
flour for dredging
oil for browning
1 6-oz can lemonade concentrate, thawed
3 tablespoons ketchup
3 tablespoons brown sugar
1 tablespoon vinegar (white or red wine vinegar is fine)

Recipe



Salt and pepper the chicken pieces, and coat in the flour.   Brown quickly in the hot oil in a skillet or deep kettle. Remove from oil and place in crockpot.

In a small bowl, combine lemonade, ketchup, brown sugar & vinegar, and pour over chicken pieces. Cook on high 5 hours.

When chicken is done, remove to a platter. Pour about half of the liquid in the crock into a small saucepan. Combine 2 tablespoons cornstarch with 2 tablespoons water; stir until smooth.

Heat liquid in pan to simmering and add the cornstarch mixture. Cook and stir 2 minutes; pour over chicken on platter and serve!

I always serve this with wild rice. When I'm really in a hurry, I have omitted the flour and browning, and the chicken tasted fine - add about an hour to the cooking time, though.

Also, I can only find the large (12 oz.) cans of lemonade concentrate and so as not to waste, I dumped it all into the sauce mixture instead of using only half. Yum yum!! The prep for this can easily be done the night before (I brown the chicken while I'm cleaning up from supper when the kitchen is messed up anyway) and also prepare the sauce and put in a plastic container. In the morning you're all set!