Chicken Vegetable Bake

Hello girls. We had this last night. It was quite good, and it smelled so yummy while it was cooking. It's from the Better Homes & Gardens book.

Chicken Vegetable Bake
2 1/2 lbs meaty chicken pieces (breasts, thighs, & drumsticks)
1/2 cup flour
1 tbsp paprika
1/2 tsp salt
1/4 tsp pepper
2 tbsp cooking oil
1 cup sliced fresh mushrooms (I left these out. Hate those slimy things)
1 tbsp brown sugar
1/4 tsp ground ginger
dash salt
3/4 cup water
1/3 cup frozen orange juice concentrate, thawed
1 1/2 cups coarsely chopped carrot
1 cup frozen small whole onions (I forgot to buy these, even though they were on my list...I just cut up a regular onion into little chunks)

Skin the chicken (so gross); rinse chicken and pat dry w/ paper towels. Place the flour, paprika, salt, and pepper in a ziploc bag. Add chicken, a few pieces at a time, and shake to coat. Set aside 2 tbsp of flour mixture. In a 12" skillet heat oil over medium heat. Add chicken and cook, uncovered, for 10 minutes, turning to brown evenly. Remove chicken from skillet to 3 quart baking dish. Set aside. In same skillet, add mushrooms to drippings (if you are using them). Cook and stir, scraping up browned bits, until shrooms are tender. Stir in reserved flour mixture, brown sugar, ginger, and dash of salt. Add water and orange juice concentrate all at once. Cook and stir until thickened and bubbly. Stir in carrot and onions. Pour sauce over chicken in baking dish. Cover and bake @ 350 for one hour, or until chicken is no longer pink and vegetables are tender. Makes 6 servings.

So everyone ate this except poor little Nathan. The kids didn't make much comment, but Steve said it was really good and definitely a make again. So maybe try it if you want. Talk to you soon!!