When you’re making this recipe, what if you find that your brown sugar has hardened into a brick and you can’t measure it anymore? I used to take a hammer and wallop it and then use the pieces. But then a sugar cane producer told me that a short term emergency solution is to heat the sugar at 250 degrees in the oven until it softened. The advantage of this is that it works. The disadvantage is that whatever’s left is twice as hard once it cools. You can re-heat it again, but it gets more brick-like with each heating.
1/3 cup flour
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1 chicken, cut in serving pieces
1/4 cup butter or margarine
1 can (6-ounces) frozen orange juice concentrate
1 can (6-ounces) water
2 tablespoons dark brown sugar
1/4 teaspoon dried oregano
1/2 teaspoon nutmeg
In a large plastic bag, combine flour salt and pepper. Add chicken pieces and shake to coat. In a large skillet over medium heat, melt butter. Add chicken pieces and brown for 12 to 15 minutes per side. Remove chicken and reserve. Pour off and discard butter from skillet. Add remaining ingredients and stir to combine. Return chicken to skillet. Cover and cook over low heat for about 1/2 hour, turning chicken several times until cooked through.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Filed under: Recipes