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Orange and Chicken Burgundy Recipe

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This recipe for Orange and Chicken Burgundy, by , is from Kathy's Comfortable Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Ruede


3 lb frying chicken, cut up
2 tbsp butter
1/2 tsp salt
1/4 tsp pepper

3 tbsp firmly packed brown sugar
1 tbsp cornstarch
1/4 tsp salt
1/2 tsp ginger
1/3 cup orange marmalade
1/3 cup orange juice

1/3 cup dry red wine such as Burgundy
1 orange, thinly sliced

in large skillet, brown chicken in butter, season with salt and pepper.

Add remaining ingredients (except wine and orange slices).

Reduce heat and simmer, covered about 25-35 minutes.

Add wine and orange slices, continue simmering for 10 minutes.

Personal Notes:
Personal Notes:
So the one weird ingredient in this recipe that I don't usually stock is the marmalade. However, marmalade lasts a long time in the refrigerator, so if you buy it once, you can use it for at least another year for this recipe. I first made this recipe in July, 1985 and my comment in my book is, "Excellent!"

From the Pillsbury Kitchen Cookbook




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