Chicken in Orange Sauce


4-6 Servings




2 whole fryers (2-1/2 to 3 lbs.)
3 tbsp. minced onion   
1/4 tsp. dried tarragon leaves  
3 tbsp. margarine  
3 tbsp. shredded orange peel
3/4 cup orange juice
1/8 tsp. salt (optional)  
1/4 tsp. dry mustard
3/8 cup red currant jelly
3 tbsp. sweet red wine
1 orange peeled and sectioned  
2-1/4 tsp. cornstarch

Cooking Instructions:

To make glaze: Over medium heat, saute onion and tarragon in margarine until tender. Add next 5 ingredients and stir constantly until jelly is melted. Reduce heat, add wine and orange sections. Cook for 2 minutes. Divide glaze into two portions. Place chicken in pan, brush with one of the portions, reserving the remaining to use for basting during baking. Roast uncovered at 375 degrees F for 1-1/4 to 2 hours. If chicken starts to brown too much, cover with foil. Chicken is done when breast registers 170 degrees.  

To make orange sauce: Place cornstarch in a sauce pan.  Slowly add other portion of reserved glaze. While stirring constantly, cook over medium heat until thick and boiling.

Boil one minute, then pour over roasted chickens just before serving.

Submitted by: handi-foil (Wheeling, IL)

Suggested Handi-Foil Products:

2200 – CoverRoaster Pan

22321 – Ultimates® Roaster/Baker Pans
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