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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Marianne’s Chicken Perfection Recipe

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This recipe for Marianne’s Chicken Perfection is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
About 4 lbs. chicken parts
6 Tbsp. flour
1 1/2 Tbsp. salt
1 tsp. ginger
6 Tbsp. (3/4 stick) butter
Buttered hot rice

CURRY GLAZE:
1 medium size onion, chopped
6 slices bacon, finely diced
2 Tbsp. flour
1 Tbsp. curry powder
1 Tbsp. sugar
1 can condensed beef broth
2 Tbsp. flaked coconut
2 Tbsp. applesauce
2 Tbsp. catsup
2 Tbsp. lemon juice
Directions:
Directions:
Shake chicken pieces in mixture of flour, salt, and ginger in paper bag to coat well. Bake, uncovered at 400º for 20 minutes, or until beginning to turn golden. Spoon about half of the Curry Glaze on top of chicken to make a thick coating. Bake 20 minutes. longer, or until chicken is tender and richly browned. Arrange chicken around a mound of buttered hot rice on serving platter. Garnish with lemon cups filled with your own or store-bought relish, if you wish.
CURRY GLAZE: Combine glaze ingredients in a
medium saucepan. Heat to boiling, stirring constantly, then simmer uncovered, stirring often, for 15 minutes.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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