1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. paprika
3 lbs. cut up chicken
1/2 c. diced onion
1/2 c. grated carrots
1 (3 oz.) can mushrooms, drained
1 tbsp. brown sugar
1/4 tsp. ginger
1/3 c. orange juice concentrate
3/4 c. water

Combine flour, salt, pepper, and paprika in plastic bag. Shake 2-3 pieces of chicken at a time. Reserve 2 tablespoons remaining flour mix. In a skillet, brown chicken pieces in 1/4 cup hot salad oil. Remove chicken to 2 quart casserole. Add diced onion, carrots, and mushrooms.

Blend reserved flour with brown sugar and ginger, into drippings in skillet, stir to make a smooth paste. Add thawed orange juice concentrate and water. Cook, stirring until bubbling. Pour over chicken. Cover. Bake at 350 degrees for 1 1/4 hours. Serve with potatoes. Good!