Name: Homemade Chicken in Orange Sauce
Yield: 6
Cuisine: American
Ingredients: 2 whole fryers (2-1/2 to 3 lbs.); 3 tbsp minced onion; ¼ tsp dried tarragon leaves; 3 tbsp margarine; 3 tbsp shredded orange peel; ¾ cup orange juice; ⅛ tsp salt (optional); ¼ tsp dry mustard; ⅓ cup red currant jelly; 3 tbsp sweet red wine; 1 orange peeled and sectioned; 2.25 tsp cornstarch

CategoryDinners

Yields6 Servings

2 whole fryers (2-1/2 to 3 lbs.)

3 tbsp minced onion

¼ tsp dried tarragon leaves

3 tbsp margarine

3 tbsp shredded orange peel

¾ cup orange juice

⅛ tsp salt (optional)

¼ tsp dry mustard

⅓ cup red currant jelly

3 tbsp sweet red wine

1 orange peeled and sectioned

2.25 tsp cornstarch

1

To make the glaze: Over medium heat, saute onion and tarragon in margarine until tender.

2

Add next 5 ingredients and stir constantly until jelly is melted. Reduce heat, add wine and orange sections. Cook for 2 minutes.

3

Divide glaze into two portions. Place chicken in pan, brush with one of the portions, reserving the remaining to use for basting during baking.

4

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.

5

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

6

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

Suggested Handi-Foil Products:

2200 – CoverRoaster Pan
22321 – Ultimates® Roaster/Baker Pans

Ingredients