Print Friendly Recipe
- San Francisco A La Carte Junior League Cookbook
- 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
- 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.
- 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!!!!
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.