Follow these steps for perfect results
chicken
cut into pieces
flour
for dredging
orange juice
freshly squeezed
orange peel
grated
dry white wine
salt
raisins
white
pineapple
drained and crushed
cornstarch
for thickening
almonds
toasted and slivered
Dredge chicken pieces in flour.
Brown chicken pieces on all sides in oil.
Remove browned chicken to a shallow baking dish.
Pour off excess oil from the browning pan.
Combine orange juice, orange peel, white wine, salt, raisins, and crushed pineapple in the pan.
Bring the mixture to a slow boil and deglaze the pan.
Pour the sauce over the chicken in the baking dish.
Cover the dish with foil.
Bake at 325°F (160°C) for 30 minutes, basting once or twice.
Raise the temperature to 350°F (175°C) and bake uncovered for 15 minutes.
Add additional orange juice during baking if needed.
Remove the chicken to a preheated platter.
Thicken the sauce with cornstarch dissolved in a little orange juice (1 tbsp cornstarch for every 3 tbsp orange juice) if desired.
Pour the remaining sauce into a separate bowl.
Garnish the chicken with slivered almonds, orange slices, and parsley.
Serve with rice and sour cream casserole and salad with guacamole dressing.
Expert advice for the best results
For a richer sauce, add a tablespoon of butter at the end.
Marinate the chicken in the orange juice mixture for at least 30 minutes before cooking for extra flavor.
Everything you need to know before you start
20 minutes
The sauce can be made ahead of time.
Garnish with fresh parsley and orange slices.
Serve with rice and a side salad.
Serve with sour cream casserole as suggested.
Complements the sweetness and tanginess of the dish.
Discover the story behind this recipe
Popular dish often served during family gatherings.
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