Source:

San Francisco A La Carte Junior League Cookbook

Serves/Makes:8

Ingredients

• 6 lbs (2.7 kg). frying chickens, cut in pieces
• 1/4 lb (.1 kg). butter
• 2 Tbsp (30 ml) oil
• 1 tsp (5 ml) freshly grated lemon rind
• 1 tsp (5 ml) freshly grated orange rind
• 3/4 cup (175 ml) fresh orange juice
• 1/4 cup (60 ml) fresh lemon juice
• 1/2 tsp (2 ml) dried tarragon
• 1 cup (225 ml) heavy cream
• 1/4 cup (60 ml) madeira
• 1/4 cup (60 ml) dry white wine
• salt and freshly ground pepper, to taste
• 2 Tbsp (30 ml) cornstarch
• 1/4 cup (60 ml) freshly grated parmesan cheese
• 1/4 tsp (1 ml) paprika

Preparation

• Preheat oven to 350 degrees (175 C.).
• Saute the chicken pieces in butter and oil until golden and almost cooked through.
• Transfer chicken to a shallow baking dish and set aside.
• To the butter in the skillet, add the orange and lemon rind, 1/2 cup (125 ml) of the orange juice, the 1/4 cup (60 ml) lemon juice, and tarragon.
• Cook and stir over low heat, and with a whisk gradually beat in cream.
• Beat in wines and season with salt and pepper.
• Dissolve corn starch in remaining 1/4 cup (60 ml) orange juice and stir into sauce.
• Cook and stir just until thickened.
• Pour over chicken, sprinkle with cheese and paprika, and bake for 30 minutes.
• Just before serving, brown under the broiler.

Comments

This is one of my favorite chicken recipes; its from the San Francisco Junior League cookbook, Cooking a la Carte. I mentioned it in a cooking chat last night, and my mail box was flooded with requests for it. Perhaps you would like to put it in the online cookbook. It is a great recipe!!!!