|Flour||1⁄3 Cup (5.33 tbs)|
|Ground sage||1⁄4 Teaspoon|
|Frying chickens||1 , cut up|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Can (10 oz)|
|Lemon juice||1 Tablespoon|
|Sliced carrots||1 Cup (16 tbs)|
|Onion||1 Medium, sliced|
|Chopped parsley||2 Tablespoon|
Combine flour, salt, paprika, sage, and pepper in paper or plastic bag; add chicken, a few pieces at a time, and shake to coat.
Reserve excess flour mixture.
In skillet, brown chicken on all sides in hot vegetable shortening.
Stir reserved flour mixture and sugar into pan drippings; add chicken broth.
Cook and stir until thickened and bubbly.
Stir in lemon juice, carrots, onion, and parsley.
Return chicken to skillet.
Cover and cook until vegetables and chicken are tender, 40 to 45 minutes; stir occasionally.