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Pot Of Gold Chicken

Southern.Crockpot's picture
Ingredients
  Canned yams 18 Ounce (1 Can, Small Yams)
  Frozen peas 10 Ounce (1 Package)
  Canned cling peach slices 29 Ounce (1 Can)
  Flour 1⁄3 Cup (5.33 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken pieces 6 (Serving Size)
  Salad oil 3 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Coarsely chopped onion 1⁄4 Cup (4 tbs)
  Grated orange rind 2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Thaw the peas and properly drain the yams.
2) Drain the peaches and reserve about 1 cup of syrup.
3) In a paper bag, put the flour, salt and pepper and properly shake the chicken in the mixture to coat the pieces. Reserve the remaining mixture.

MAKING
4) In a large skillet, cook the chicken in oil till it has browned.
5) In a saucepan, put the reserved flour mixture and mustard and gradually blend in the syrup reserved after draining the peaches.
6) Add onion, orange rind and orange juice in the pan and heat, constantly stirring, till the mixture has thickened slightly.
7) Pour concoction over the chicken and over the skillet. Cook on low flame for 20 minutes.
8) Add the peaches, yam and peas and cover the skillet again. Cook over low flame for another 10 minutes.

SERVING
9) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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