Wednesday, February 3, 2010

recipe box Wednesday

I have had a request for a main course dish this week (which made me realize all I have been sharing are sweets and treats lately...).  I dug through the old wooden recipe box, and found this.  It sounds delicious, and I don't know about you, but I love a little citrus in the wintertime.  Thinking I will serve this with some fresh crunchy green beans sauteed with mushrooms and a little lemon juice...

1 whole chicken, cut in pieces (I myself would use boneless skinless chicken breasts)
1/2 c. butter
1/4 c. flour
2 Tbsp. brown sugar
1 tsp. salt
1/2 tsp. ginger
1/8 tsp. pepper
1 1/2 c. orange juice
1/2 c. water
2 oranges, pared and sectioned (I bet it would be yummy with clementines too!)
1.  Wash chicken pieces, pat dry.  Brown slowly in butter in large frying pan, remove from pan and set aside.
2.  Blend flour, brown sugar, salt, ginger, and pepper into pan drippings (you may need to add more butter if you used skinless breasts, as there won't be enough fat from chicken skin).  Stir all the time until mixture bubbles.  Stir in orange juice and water slowly, continue cooking and stirring until sauce thickens-boil 1 minute-remove from heat.
3.  Return chicken to pan (ok to put in refrigerator to serve next day).
4.  45 minutes before serving, re-heat chicken and sauce just to boiling, then simmer, covered, for 30 minutes.  Lay orange sections around chicken, continue cooking 15 minutes longer, or until chicken is done.  Serve with ORANGE RICE:
Follow package directions on pre-cooked Minute Rice, except substitute orange juice for water.  Add 1/2 tsp of freshly grated orange peel before serving.

I can't wait to make this one.  If you try it, let me know what you think! 


  1. Grazie, grazie. I will definitely be trying this one out soon. Sounds delish!

  2. This does sound good! I'm going to make it soon! Citrus, yum!


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