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Reidsville Chicken Recipe

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This recipe for Reidsville Chicken, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carma Burton
Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 pieces chicken breast,bone in. Do NOT use boneless .1cup apple cider vinegar. 2 lemons. 1 large onion. 1 stick of butter. 2 T catsup, 2 T yellow mustard. 1 tsp black pepper. 1 tsp salt A little Tabasco to taste.

Directions:
Directions:
Trim most skin and rib bones to discard. Cut breasts in half. with chicken shears. If you don,t have these...go buy some. Place in lightly greased 9 by 11 glass casserole . Slice onion and lemons into fairly thin slices. Combine all ingredients except chicken in a sauce pan. Simmer until butter is melted and stir til thoroughly mixed .Pour over chicken, arranging onion and lemon slices evenly over the top. Cover with foil and cook at 300 for 1 hour. Uncover and cook at 275 for another hour, turning chicken so it browns on both sides. Keep watch: if liquid gets too low, add water. After cooking, it "rests" well...just keep on low setting until you are ready to serve. Really better the second day.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Good with any rice. Be sure to have enough pan juices to spoon over meat and rice.

 

 

 

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