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Orange Burgundy Chicken
SUBMITTED BY: susan
Category: Chicken
INGREDIENTS
2 1/2 to 3 pounds frying chicken, cut up
1/2 cup orange marmalade
1/2 cup orange juice
1/2 cup dry red wine
2 tablespoons cornstarch
2 tablespoons brown sugar, packed
1 tablespoon lemon juice
1 teaspoon salt
DIRECTIONS
Remove skin from chicken. Rinse and place in slow cooker. Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on low 6 to 8 hours. Serve with rice and spinach salad. Serves 6.
REVIEWS
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Reviewed on Oct. 20, 2009 by Scott
I wonder if Susan tried the recipe before submitting it. Pretty dreadful. I would suggest more wine, less marmalade, and perhaps some cream or olive oil to keep the chicken from drying out. As is, the recipe is dominated, and not in a positive way, by the marmalade. |
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