1/4 cup Flour
1 chicken — (2 1/2 – 3 lb) cut
up 1 teaspoon Salt
2 tablespoons Cooking oil
1/2 cup Water
1 Can frozen lemonade concentr — (6 ounces)
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 pices to the crock pot. Blend the thawed lemonade concentrate, the 1/2 cup water, brown sugar, catsup, and vinegar; pour over chicken. Cover and cook on high heat setting 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 sauce pan. Blend 1 T of cold water with the cornstarch. Stir into the pan juices. Cook and stir till thickened and bubbly. Remove from heat. Pass the sauce with chicken; serve over rice.