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Orange Lemon Chicken
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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!!!!

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