1 fryer, disjointed 1/2 cup flour 1 1/2 teaspoons salt 1/4 teaspoon pepper 3/4 cup vegetable oil 1 onion, sliced 1 green pepper, cut in rings 1 unpeeled orange, sliced 1 can (22 oz) yams with liquid
Coat chicken with seasoned flour, brown in vegetable oil. Remove, pour off all but 2 tablespoons oil and browned bits. Cook onion until tender. Return chicken to skillet, top with green pepper, orange slices and juice squeezed from ends and yam liquid. Cover, simmer 10 minutes. Add yams, cook 10 minutes longer. 4 to 6 servings.
