Orange Burgundy Chicken
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 Tbsp cornstarch
2 Tbsp brown sugar, packed
1 Tbsp lemon juice
1 tsp salt
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.
Source: Quick Crockery Cooking
Submitted by HeatherV
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