| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken; cut up |
| 1 |
|
Stick butter |
| 1/4 |
c |
Flour |
| 2 |
tb |
Brown sugar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Pepper |
| 1 1/2 |
c |
Orange juice |
| 1/2 |
c |
Water |
| 2 |
|
Oranges; peeled and sectioned, -or- |
| 1 |
cn |
(16-oz) Mandarian oranges; drained |
INSTRUCTIONS
In large skillet, brown chicken in butter. Set aside. Blend flour, brown
sugar, salt, ginger and pepper into drippings and cook, stirring
frequently, just until it bubbles. Add orange juice and water slowly until
sauce thickens. Boil 1 minute. Return chicken to skillet. About 45 minutes
prior to serving, reheat chicken and sauce mixture just to boiling and
simmer, covered, for 30 minutes. Lay orange sections around chicken and
cook for 15 more minutes. Serve over rice. Yield: 4 servings.
ROBIN COATES
DALLAS, TX
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God Answers Knee Mail”