Chicken Vegetable Bake
|Meaty chicken pieces||2 1⁄2 Pound (Breasts, Thighs, And Drumsticks)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Brown sugar||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Frozen orange juice concentrate||1⁄3 Cup (5.33 tbs), thawed|
|Chopped carrot||1 1⁄2 Cup (24 tbs)|
|Frozen small whole onions||1 Cup (16 tbs)|
1 Skin the chicken; rinse chicken and pat dry with paper towels. Place the flour, paprika, the 1/2 teaspoon salt, and the pepper in a plastic bag. Add chicken, a few pieces at a time, and shake to coat. Set aside. 2 tablespoons of the flour mixture.
2 In a 12-inch skillet heat oil over medium heat. Add chicken and cook, uncovered, for 10 minutes, turning to brown evenly. Remove chicken from skillet, reserving 2 tablespoons drippings. Place chicken in a 3-quart rectangular baking dish. Set aside.
3 Add mushrooms to drippings in skillet. Cook and stir, scraping up browned bits, until mushrooms are tender. Stir in the reserved flour mixture, the brown sugar, ginger, and the dash salt. Add the water and orange juice concentrate all at once. Cook and stir until thickened and bubbly. Stir in carrot and onions. Pour sauce over chicken in baking dish.
4 Cover and bake in a 350° oven about 1 hour or until chicken is no longer pink and vegetables are tender