Total Time
1hr 20mins
Prep 5 mins
Cook 1 hr 15 mins

A recipe from a church cookbook I inherited from my GreatAunt Alta. The cookbook is dated 1963 as is from the St John's Luthern Church in Summit, NJ. The recipe suggests a combination of both bone-in breasts & legs with thighs attached.

Ingredients Nutrition


  1. Heat oil in a deep 12" size skillet- you will need more or less as needed to brown chicken.
  2. Place chicken in the hot oil and brown on all sides, then remove to a paper towel lined plate to drain excess grease.
  3. You may need to do this in batches, depending upon pan size.
  4. Meanwhile, preheat oven to 325 F and have ready a roasting pan greased lightly with oil; place browned chicken pieces in pan.
  5. Combine remaining ingredients and pour over the chicken.
  6. Bake for 1 hour or until chicken is fully cooked and juices run clear with chicken is pierced, basting occasionally with the pan juices.


Most Helpful

Superb !!!! made this tonight with mashed potatoes and I can tell you that dh and I both loved this.

Shirl (J) 831 October 16, 2005

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