Orange Burgundy Chicken
Recipe By : The Pillsbury Cookbook
Submitted by: Sandee Eveland
1 frying chicken(2-1/2 to 3 lbs.) -- cut up
2 tablespoons margarine or butter
1/2 teaspoon seasoned or regular salt
1/8 teaspoon pepper -- optional
2 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground ginger -- optional
1/2 cup orange marmalade
1/2 cup orange juice
1 tablespoon lemon juice
1/2 cup Burgundy or other dry red wine -- see note
1 thinly sliced orange -- optional
In a large skillet, brown chicken in the margarine. Sprinkle with 1/2
teaspoon seasoned salt and the pepper, if desired. In a small bowl,
combine remaining ingredients except wine and orange slices. Pour over
chicken. Cover and simmer 25-35 minutes or until tender, stirring
occasionally. Add wine and orange slices, if desired. Continue simmering
10 minutes. Makes 4-6 servings. Note: 1/3 cup additional orange juice
can substitute for the wine.