Chicken with Pineapple from The Times Cookery Book by Katie Stewart
Joint the chicken into eight pieces. Trim and roll in seasoned flour. Melt the butter in a frying pan, add the chicken pieces and fry gently, turning to brown on all sides. Lift the chicken pieces ...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spatula
- Baking dish
- Mixing bowl
- Plate
- Spoon
Ingredients
- 1 onion
- 1 green pepper
- 1 (1 lb) (450 g) tin pineapple chunks
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 4 tablespoons tomato ketchup
- juice of ½ lemon
- 1 (3 lb) (1½ kg) chicken
- 2 oz (50 g) butter
- 2 seasoned flour
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