Recipe: Chicken L'Orange

CHICKEN L'ORANGE

1 cup-up broiler-fryer chicken
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1 can (6 oz.) frozen orange juice
1 cup white wine
1 can (8 oz.) crushed pineapple, juice included
1/2 cup raisins
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup slivered blanched almonds

In shallow dish, mix together flour, salt and pepper. Add chicken, one piece at a time, dredging to coat. In large frypan, place butter and melt over medium heat. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove to shallow glass baking dish. In large bowl, mix together orange juice concentrate, wine, pineapple, raisins, sugar, cinnamons, cloves and almonds. Pour over chicken. Bake, occasionally basting with pan liquid, in 325 F. oven 30 minutes. Raise oven temperature to 350 F. and bake about 15 minutes more or until fork can be inserted in chicken with ease. Remove chicken to serving dish and pour orange sauce on top.

Makes 4 servings.
Source: National Chicken Council