"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Down Home Chicken Recipe

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This recipe for Down Home Chicken, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, May 31, 2007


1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 broiler/fryer chicken (3-4 lbs), cut up
1/4 cup oil

2/3 cup lemon juice
2/3 cup ketchup
2/3 cup molasses
1/3 cup oil
1/4 cup worcestershire sauce
1 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper

In plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.

In skillet, heat oil. Brown chicken in oil on all sides; remove to paper towels. Drain drippings and return chicken to the pan.

In bowl, combine the lemon juice, ketchup, olasses, oil, worcestershire sauce, cloves, salt and pepper. Pour over chicken. Bring to boil. Reduce heat; simmer, uncovered, for 35-40 minutes.

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