Title: Lemon Chicken
Categories: Poultry, Anne, Kane
Servings: 4
3 lb Chicken pieces
3/4 c Lemon juice
Flour for dredging
1/2 ts -Salt
-Pepper
1/4 c Vegetable oil
1 tb Lemon juice
1 Lemon; sliced thin
3 tb Brown sugar
1/2 c Chicken stock
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
