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Chicken L’Orange recipe

A cut-up chicken, dredged in flour andsaut ed in butter, is baked in an exquisitely spiced orangesauce with white wine, crushed pineapple, raisins and almonds.

Recipe: Chicken L’Orange

1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper1 cut-up broiler-fryer chicken
4 tablespoons butter
1 (6-ounce) can frozen orange juice
1 cup white wine
1 (8-ounce) can crushed pineapple, juice included
1/2 cup golden raisins
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup slivered blanched almonds

  • In shallow dish, mix together flour, saltand pepper. Add chicken, one piece at a time, dredging to coat.
  • In large frypan, place butter and meltover medium heat. Add chicken and cook, turning, about 10 minutesor until brown on all sides. Remove to shallow glass baking dish.
  • In large bowl, mix together orange juiceconcentrate, wine, pineapple, raisins, sugar, cinnamon, clovesand almonds. Pour over chicken.
  • Bake, occasionally basting with pan liquid,in 325°F (160°C) oven for 30 minutes.
  • Raise oven temperature to 350°F (175°C)and bake about 15 minutes more or until fork can be insertedin chicken with ease.
  • Remove chicken to serving dish and pourorange sauce on top.

    Makes 4 servings.

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

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