The above is a picture of a recipe that I've had for 30+ years and never tried...until last night. It made for a delicious and flavor-filled chicken. The next time, thought, I think I will try the baking in the oven method rather that cooking it on the stovetop.
2 1/2 to 3 pound frying chicken, cut up. (this recipe is old for fryers today can easily exceed 5 pounds...mine did.)
2 tablespoons olive oil
1/2 teaspoon seasoned salt or salt
1/8 teaspoon pepper
3 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ginger
1/3 cup orange marmalade
1/3 cup orange juice
1 teaspoon lemon juice
1/3 cup Burgundy or dry red wine
1 orange thinly sliced
In large skillet, brown chicken in olive oil. Season with salt and pepper. Meanwhile combine remaining ingredient EXCEPT the Burgundy and orange slices.
When chicken is browned, pour over it the marmalade mixture. Reduce heat and simmer, covered, for about 40 - 45 minutes...or until tender. Add Burgundy and orange slices, cover, and continue simmering for 15 minutes.
(To bake in oven, brown chicken and arrange in 13x9-inch pan. Combine remaining ingredients except Burgundy and orange slices. Pour over chicken. Cover and bake at 350 (F) for one hour. Add Burgundy and orange slices and bake 15 additional minutes.)
Serves 4 - 6
2 1/2 to 3 pound frying chicken, cut up. (this recipe is old for fryers today can easily exceed 5 pounds...mine did.)
2 tablespoons olive oil
1/2 teaspoon seasoned salt or salt
1/8 teaspoon pepper
3 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ginger
1/3 cup orange marmalade
1/3 cup orange juice
1 teaspoon lemon juice
1/3 cup Burgundy or dry red wine
1 orange thinly sliced
In large skillet, brown chicken in olive oil. Season with salt and pepper. Meanwhile combine remaining ingredient EXCEPT the Burgundy and orange slices.
When chicken is browned, pour over it the marmalade mixture. Reduce heat and simmer, covered, for about 40 - 45 minutes...or until tender. Add Burgundy and orange slices, cover, and continue simmering for 15 minutes.
(To bake in oven, brown chicken and arrange in 13x9-inch pan. Combine remaining ingredients except Burgundy and orange slices. Pour over chicken. Cover and bake at 350 (F) for one hour. Add Burgundy and orange slices and bake 15 additional minutes.)
Serves 4 - 6
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