Chicken a L' Orange

Created by a famous French chef

Customer Rating: 4

Yield: Makes 8 servings

Ingredients

2		broiler-size (2-to 2 1/2-lb.) chickens, quartered

2	tablespoon	butter

1/2	teaspoon	salt

1/4	teaspoon	pepper

1/4	teaspoon	paprika

1/4	teaspoon	dried tarragon

1/2	cup	minced green onion

1	clove	garlic, peeled and minced

1/2	cup	finely chopped celery

4	tablespoon	butter

1/4	cup	Cointreau

2	tablespoons	lemon juice

2	cups	chicken stock or broth

1/4	cup	tomato paste

		Minced parsley for garnish

Directions:

Preheat oven to 375 F. Arrange quartered chicken pieces in a long shallow baking dish. Bake in preheated oven for 30 minutes, turning pieces twice during cooking. In a small skillet melt butter, stir in salt, pepper, paprika and tarragon; pour evenly over chicken pieces. Continue to bake for about 15 minutes, until chicken is chicken is tender and browned. While chicken bakes prepare sauce; saute onion, garlic and celery in butter until soft. Add remaining ingredients; stir until blended; bring to boil; lower heat and let simmer very gently about 30 minutes or until thick and smooth. Arrange chicken pieces on serving platter. Pour sauce over and sprinkle with parsley.

Recipe compliments of Cointreau.

Customer Comments

Rachel G Blue Springs, Mo

“What a great recipe to fancy up chicken. My family loves it.”

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