"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bayou La Fourche Orange Chicken Recipe

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This recipe for Bayou La Fourche Orange Chicken, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 1/2 pound) chicken, skinned and cut into serving sized pieces
1 cup dry white wine
2 Tbs grated orange rind
1 1/2 cups fresh orange juice
1 large onion, thinly sliced
2 stalks celery, thinly sliced
4 carrots, thinly sliced
3 Tbs vegetable oil
1 tsp ground cumin
1 tsp paprika
1 1/2 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper
Hot cooked rice or pasta

Directions:
Directions:
Arrange chicken in a 1" x 8" x 2" casserole dish. Combine remaining ingredients except rice or pasta; pour the mixture over chicken. Cover and refrigerate overnight.
Bake, covered, at 350F for 1 hour or until chicken is tender. Transfer chicken and vegetables to a warm serving platter and cover. Reduce cooking liquid over high heat, stirring for 1 or 2 minutes or until slightly thickened. Serve chicken on a bed or cooked rice or pasta. Arrange vegetables over chicken; spoon sauce over chicken and vegetables.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I don't remember where this recipe came from, but I do remember it's very good.

 

 

 

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