Chicken L’Orange

  • Yield: 4 servings


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


  1. 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