A cut-up chicken, dredged in flour and sautéed in butter, is baked in an exquisitely spiced orange sauce with white wine, crushed pineapple, raisins and almonds.

Chicken L'Orange

1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper

1 cut-up broiler-fryer chicken
4 tablespoons butter
1 (6-ounce) can frozen orange juice
1 cup white wine
1 (8-ounce) can crushed pineapple, juice included
1/2 cup golden raisins
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup slivered blanched almonds

1. In shallow dish, mix together flour, salt and pepper. Add chicken, one piece at a time, dredging to coat.
2. 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.
3. In large bowl, mix together orange juice concentrate, wine, pineapple, raisins, sugar, cinnamon, cloves and almonds. Pour over chicken.
4. Bake, occasionally basting with pan liquid, in 325°F (160°C) oven for 30 minutes.
5. Raise oven temperature to 350°F (175°C) and bake about 15 minutes more or until fork can be inserted in chicken with ease.
6. Remove chicken to serving dish and pour orange sauce on top.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.