Festive Chicken Bake 

Festive Chicken Bake
¼ cup  flour 
2/3 cup  light molasses 
1 teaspoon  salt 
¼ teaspoon  pepper 
2½ to 3 pound fryer chicken 
1 tablespoon  prepared mustard 
2 tablespoons  oil 
1 tablespoon  cider vinegar 
1 8-ounce can  sliced pineapple 
1 16-ounce can  sweet potatoes, drained
   
Combine flour, salt and pepper.  Coat chicken pieces in flour mixture.  Brown in hot oil.  Drain pineapple, reserving juice.  Combine juice, molasses, mustard, and vinegar, mix well.   Place chicken in Dutch oven, arrange potatoes around chicken.  Brush with half of the sauce.  Cover and bake at 350 degrees F for 30 minutes.  Top with pineapple, brush with remaining sauce, cook 30 minutes more.