Sweet And Pungent Chicken

1 3-3 1/2 pound fryer, cut up
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons flour
4 tablespoons butter or margarine
1/2 cup hot water
1 green pepper, diced and blanched
4 slices pineapple
1 cup white vinegar
1 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 teaspoon soy sauce
1/8 teaspoon pepper
3 cups cooked green noodles
2 tablespoons butter or margarine
2 tablespoons diced toasted almonds
1 teaspoon poppy seed

Oven: 350 degrees

Mix together the salt, 1/4-teaspoon pepper, and flour. Dust chicken lightly with mixture. Melt 4 tablespoons butter in a heavy skillet and brown chicken well on all sides, about fifteen minutes. Add the half-cup of hot water, cover tightly, and simmer until chicken is tender, about 45 minutes.

Arrange chicken, green pepper and pineapple in a shallow casserole. In a saucepan, bring the combined sugar and vinegar to the boiling point, stirring. Mix cornstarch and 1/2 cup water to form a paste. Blend into vinegar mixture along with the soy sauce and pepper. Cook, stirring constantly, until thickened.

Pour sauce over chicken. Bake until glazed, about fifteen minutes. Remove from the oven. Mix the remaining two tablespoons butter, almonds and poppy seed. Plce noodles around the edge of the casserole. Serves four.

Technorati Tags: Recipes Food Chicken Poultry Sweet and Pungent Chicken Meat Dishes