Chicken Of Six Seasonings
|Gold medal flour||1⁄4 Cup (4 tbs) (Regular Or Wondra)|
|Parsley flakes||1⁄2 Teaspoon|
|Crushed thyme||1⁄4 Teaspoon|
|Crushed rosemary||1⁄4 Teaspoon|
|Crushed oregano||1⁄4 Teaspoon|
|Broiler-fryer chicken||3 Pound, cut up|
|Shortening||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained (Reserve Liquid, 1 Can)|
|Canned tomatoes||1 Pound (1 Can)|
|Brown sugar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Uncooked regular rice||3⁄4 Cup (12 tbs)|
Mix flour and next 6 seasonings in a paper bag.
Place a few chicken pieces in the bag and shake well; repeat until all chicken is coated.
(Reserve seasoned flour for thickening.) Starting with meaty pieces, brown chicken in hot shortening 15 to 20 min.
Remove browned chicken and drain on paper towels.
Add onion and mushrooms to skillet; cook and stir until onion is tender.
Remove from heat.
Stir in reserved seasoned flour; add tomatoes, mushroom liquid, brown sugar, lemon juice, 1 tsp salt, and rice.
Heat to boiling, stirring constantly.
Add chicken; cover and simmer 40 min., or until rice and chicken are tender.