Arrange chicken pieces in a lightly greased 13"x9" baking pan; set aside. Whisk together flour and water in a small saucepan until smooth; add brown sugar, catsup, vinegar, lemon juice and sauce. Cook and stir over medium heat until beginning to boil. Continue cooking and stirring for 2 minutes, until thick. Add remaining ingredients; mix well. Pour over chicken; cover and refrigerate for 2 to 4 hours. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35 to 45 minutes, until chicken juices run clear.
Tip: A crisp green salad goes well with all kinds of comforting main dishes. For a zippy lemon dressing, shake up 1/2 cup olive oil, 1/3 cup fresh lemon juice and a tablespoon of Dijon mustard in a small jar and chill to blend.
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