A cut-up chicken, breaded and sautéed in butter, is baked in an exquisitely spiced orange sauce with white wine, crushed pineapple, raisins and almonds.
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
- In shallow dish, mix together flour, salt and pepper. Add chicken, one piece at a time, dredging to coat.
- In large skillet, 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, cinnamon, cloves and almonds. Pour over chicken.
- Bake, occasionally basting with pan liquid, in 325°F (160°C) oven for 30 minutes.
- Raise oven temperature to 350°F (175°C) 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.
Recipe provided courtesy of the National Chicken Council. Used with permission.