Lemon-Sweet Chicken

1/4 cup flour
1 chicken (2 1/2 - 3 lbs.), cut up
1 tsp. salt
2 Tbs. cooking oil
1/2 cup water
1 can frozen lemonade concentrate (6 ounces)
3 Tbs. brown sugar
3 Tbs. catsup
1 Tbs. vinegar
1 Tbs. cornstarch
1 Tbs. cold water
Hot cooked rice

Coat the chicken pieces with mixture of flour and salt. In a skillet, brown chicken on both sides in hot oil. Transfer the chicken pieces to the crock pot. Blend the thawed lemonade concentrate, 1/2 cup water, brown sugar, catsup, and vinegar. Pour over chicken. Cover and cook on high heat setting until tender, 3 to 3 1/2 hours.

Remove the chicken to platter; keep warm. Skim fat from the pan juices. Measure juices and add water, if necessary, to make 1 1/4 cups liquid. Place the liquid into a sauce pan. Blend one tablespoon of cold water with the cornstarch. Stir into the pan juices. Cook and stir until thickened and bubbly. Remove from heat. Pass the sauce with chicken; serve over rice.

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