Chicken with Orange Sauce- New Ama Cookbook

Directions

Orange juice tenderizes and adds flavor.

Brown the chicken pieces under a broiler.

Cook with onion and sauce on the stove top or oven.

Wash a 2½ to 3 pound chicken.

Pat dry with paper towels.

Cut into serving pieces; remove all visible fat.

Turn on the broiler.

Lightly spray a baking sheet with vegetable oil spray; set aside.

Sprinkle the chicken pieces with paprika and place on the prepared baking sheet.

Broil the chicken about 6 inches from the heat until lightly browned on all sides, 4 to 5 minutes.

Remove from the broiler and transfer the pieces to a Dutch oven or large, deep skillet and top with onion slices.

Meanwhile, in a small bowl, whisk together all the orange sauce ingredients.

Pour the sauce over the chicken and onions.

1. STOVE TOP (see alternative). Bring the sauce to a boil over medium-high heat.

Reduce heat to a simmer, cover and continue cooking until chicken is done and tender, about 55 minutes.

(Altertively, place the browned chicken and onion slices in a casserole dish.

Pour orange juice mixture over all and bake, covered, in a preheated 350-degree oven for 55 to 60 minutes or until the chicken is tender.