Serves: 6
Total Calories: 306
Dust chicken pieces with flour. Put 2 tablespoons oil in a large frying pan on medium heat and brown chicken pieces 4 at a time. Add salt and pepper and remove to a plate. Lower heat.
Put onions into pan and sauté gently without browning. Add orange juice, marmalade, and celery seeds, and bring to a simmer. Add liqueur and ignite with a match. Place chicken and sauce in a Dutch oven or large covered casserole. Add 1 orange cut into wedges. Cover and bake at 325° for 1–1 1/2 hours.
Note: Excellent party dish, as it tastes even better the second day.
This Orange Chicken recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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