Lemonade Chicken

• 2 each chicken, whole
• 1/4 cup flour, all-purpose
• 2 tablespoons vegetable oil
• 6 ounces lemonade
• 3 tablespoons brown sugar
• 3 tablespoons ketchup
• 1 tablespoon vinegar
• 2 tablespoons water cold
• 2 tablespoons cornstarch

1. Combine the flour with 1 1/4 teaspoons salt; coat chicken thoroughly.
2. Brown chicken pieces on all sides in hot oil; drain.
3. Transfer to a crockery cooker.
4. Stir together the thawed lemonade concentrate, brown sugar, ketchup, and vinegar; pour over chicken.
5. Cover; cook on high heat setting for 3 to 4 hours.
6. Remove chicken; pour cooking liquid into saucepan.
7. Return chicken to cooker; cover to keep warm.
8. Skim fat from reserved liquid.
9. Blend cold water slowly into cornstarch; stir into hot liquid.
10. Cook and stir until thickened and bubbly.
11. Serve chicken with gravy over hot cooked rice.

chicken, flour, vegetable oil, lemonade, brown sugar, ketchup, vinegar, water cold, cornstarch

Taken from recipeland.com/recipe/v/lemonade-chicken-42447 (may not work)