Chicken L’Orange
Posted on October 26, 2007
1 cut-up broiler-fry chicken
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1 (6-oz) can frozen orange juice concentrate, thawed
1 cup white wine
1 (6-oz) can crushed pineapple, juice included
1/2 cup raisins
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup slivered blanched almonds
In a shallow dish, mix together flour, salt and pepper. Add chicken, one piece at a time, dredging to coat. Place butter in a large frying pan and melt over medium heat. Add chicken and cook, turning about 10 minutes or until brown on all sides. Remove to shallow glass baking dish. In a large bowl, mix together orange juice concentrate, wine, pineapple, raisins, sugar, cinnamon, cloves and almonds. Pour over chicken. Bake, occasionally basting with pan liquid in 325-degree oven for 30 minutes. Raise oven temperature to 350 degrees and bake chicken about 15 minutes or more unti a fork can be inserted into the chicken with ease. Remove chicken to serving dish and pour orange sauce over top. Serves 4.