| BAKED CHICKEN AND VEGETABLES |
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Makes 4 servings1/2 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 Preheat oven to 350ºF. 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 350ºF till chicken and carrots are tender, about 1-1/4 hours. |
