Title: Gingery-Maple Chicken
Categories: Main, Course--, Poultry
Yield: 6 Servings

2 1/2 lb Chicken drumsticks
1/2 c Flour
1/4 c Vegetable oil; (approx.)
1/2 c Maple syrup
2 tb Cider vinegar
2 tb Dry sherry
2 tb Soy sauce
2 ts Ground ginger
2 Cloves garlic; minced
1/2 ts Pepper
Minced green onions;
-optional

In large bowl, combine chicken and flour. Toss to coat well, shaking off
excess flour. In large skillet, heat 2 tablespoons of the oil over
medium-high heat. Cook chicken in batches, about 5 minutes, turning
frequently and adding more oil as needed, until golden.

Arrange chicken in single layer in 11 X 7" baking dish. In small bowl,
whisk together remaining engredients (except green onions) and pour evenly
over chicken.

Bake, uncovered, in 325F degree oven for 30 minutes. Turn the chicken over;
bake for 45 minutes or until the glaze has thickened.

Serve garnished with minced green onions.

NOTES : This recipe came from a very dear Canadian friend of mine (and
fellow Ex-Pat in Saudi), Linda St. Pierre who, in turn, got it from her
sister-in-law, also named Linda St. Pierre. Can be used with pretty much
any kind of chicken pieces.
Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe
Digest V1 #672 by Creedenite@aol.com on Jul 15, 1997