Chicken Vegetable Bake

• 1/2 c. all purpose flour
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. paprika
• 1 – 2 1/2-3 lb. ready to cook broiler-fryer chicken, cut up
• 1/4 c. salad oil
• 1 – 8 oz. can whole onions, drained
• 1/2 c. coarsely chopped carrots
• 1 – 3 oz. can sliced mushrooms, drained (1/2 c.)
• 1 Tbsp. brown sugar
• 1/4 tsp. ground ginger
• 1/2 6 oz. can (1/3 c.) frozen orange juice concentrate, thawed

Combine first 4 ingredients in a paper bag; add 2 or 3 pieces of chicken at a time; shake and reserve 2 Tbsp. remaining flour mixture. In a skillet, brown chicken pieces in hot oil. Remove chicken to a 2 quart casserole. Add onions, carrots and mushrooms. Blend reserved flour mixture, brown sugar, ginger and dash salt into drippings in skillet and stir to make a smooth paste. Add orange juice concentrate and 3/4 c. water. Cook and stir until bubbly. Pour over chicken. Cover and bake at 350 degrees F. for 1 1/4 hours.

Makes 4 servings.