Sweet Lemon Chicken

1/4 cup all-purpose flour
1 (2 1/2 to 3 pound) chicken, cut up
1 teaspoon salt
2 tablespoons vegetable oil
1/2 cup water
1 (6 ounce) can frozen lemonade concentrate
3 tablespoons brown sugar
3 tablespoons catsup
1 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice

Coat the chicken pieces with mixture of flour and salt.

In a skillet, brown chicken on both sides in hot oil. Transfer the chicken pieces to a crockpot. Blend the thawed lemonade concentrate, the 1/2 cup water, brown sugar, catsup and vinegar; pour over chicken. Cover and cook on HIGH until tender, 3 to 3 1/2 hours.

Remove the chicken to platter; keep warm. Skim fat from the pan juices. Measure juices; add water if necessary, to make 1 1/4 cups liquid. Place the liquid into a saucepan. Blend the 1 tablespoon of cold water with the cornstarch. Stir into the pan juices. Cook and stir until thickened and bubbly. Remove from heat.

Serve the sauce with chicken; serve over rice.

Sweet Lemon Chicken

1 whole chicken, cut up
1 cup extra-virgin olive oil
3 cloves garlic, minced
Juice of 3 large lemons (1/2 to 3/4 cup)
2 tablespoons fresh oregano, chopped
1/4 cup maple syrup

Clean and skin the chicken, removing all visible fat and patting dry.

In a bowl, combine olive oil, garlic, lemon juice and oregano.

In a large skillet with a lid, place chicken in single layer and pour the oil mixture on top . Cook covered on medium heat for about 30 minutes, basting often.

Turn heat down to low and continue to cook uncovered until the sauce is reduced to about 1/2 cup about 30 more minutes.

Remove chicken to a platter and add maple syrup to pan and stir until heated. Pour over chicken and serve immediately.

Use crusty bread to dip in the sauce. Serve with a salad and fresh veggies.

Serves 3 or 4.