From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
1. Sprinkle chicken with salt and pepper and brown in hot shortening in skillet.
2. Remove chicken from skillet and place in a 9x13-inch baking dish.
3. Saute onion, celery, green pepper, and garlic in butter. Sprinkle over chicken.
4. Combine remaining ingredients except rice in saucepan and simmer over low heat for 10 to 12 minutes. Pour over chicken.
5. Bake uncovered at 350 degrees for one hour.
6. Serve over rice.
Temperature: 350 degrees
Time: 1 hour
NOTE: This dish is great to prepare a day ahead.
SERVINGS: 4 - 6
- 1 chicken, 2-1/2 to 3 pounds, cut up
- Salt and pepper to taste
- 1/2 cup melted shortening
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 2 cloves garlic, minced
- 2 tablespoons melted butter or margarine
- 1-1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon flour
- 1 can (16 ounces) tomato sauce
- 1-1/2 tablespoons sugar
- 1/2 teaspoon thyme
- 1/2 teaspoon lemon juice
- Cooked rice
1. Sprinkle chicken with salt and pepper and brown in hot shortening in skillet.
2. Remove chicken from skillet and place in a 9x13-inch baking dish.
3. Saute onion, celery, green pepper, and garlic in butter. Sprinkle over chicken.
4. Combine remaining ingredients except rice in saucepan and simmer over low heat for 10 to 12 minutes. Pour over chicken.
5. Bake uncovered at 350 degrees for one hour.
6. Serve over rice.
Temperature: 350 degrees
Time: 1 hour
NOTE: This dish is great to prepare a day ahead.
SERVINGS: 4 - 6
