|Frying chicken||4 Pound, cut up|
|All-purpose flour||1 Cup (16 tbs)|
|Ground ginger||1 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Frozen apple juice concentrate||12 Ounce, thawed (1 Can, Do Not Dilute)|
|Lemon juice||3 Tablespoon, drained|
|Dark rum||3 Tablespoon|
|Drained capers||3 Tablespoon|
Reserve chicken neck and giblets for other uses, if desired.
Rinse chicken and pat dry.
Dust with flour; shake off excess.
Sprinkle lightly on all sides with pepper and ginger.
Melt butter in a wide frying pan over medium heat.
Add chicken, a portion at a time, without crowding; cook, turning, until browned on all sides.
Lift out and set aside.
Add onion and garlic to pan and cook, stirring, until onion is soft.
Stir in apple juice, lemon juice, rum, and capers.
Return chicken to pan.
Increase heat to high and bring juice mixture to a boil; then reduce heat, cover, and simmer, turning once, until meat near thighbone is no longer pink when slashed (35 to 40 minutes).
Transfer chicken to a platter and keep warm.
Skim and discard fat from pan juices; if necessary, boil juices, uncovered, until slightly thickened.
Pour sauce into a bowl and offer to spoon over individual portions.