Festive Chicken Bake

1/4 cup flour

2/3 cup light molasses

1 tsp salt

1/4 tsp pepper

2-3 lb fryer chicken

1 tbs cider vinegar

1 tbs prepared mustard

2 tbs oil

1 can (16 oz) sweet potatoes, drained

1 can (8 oz) Sliced pineapple

Combine the flour, salt and pepper. Coat the chicken pieces in the flour mixture. Brown the chicken pieces in hot oil. Drain the pineapple, reserving the juice. Combine the juice, molasses, mustard, and the vinegar, and mix well. Place the chicken in the Dutch oven, arrange the potatoes around the chicken. Brush the chicken with half of the sauce. Cover it and bake at medium heat for 30 minutes. Top with the pineapple and brush with the remaining sauce and then cook 30 min more.

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This entry was posted on Thursday, April 12th, 2007 at 2:32 pm and is filed under Chicken Recipes, Dutch Oven Meat Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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