Chicken l’Orange

This chicken dish was inspired by the French classic, Duck a l’Orange.

Chicken L'Orange
Makes 6 servings
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  1. 2 tablespoons extra-virgin olive oil
  2. 1 (3- to 4-pound) whole fryer chicken, cut into pieces
  3. 1 tablespoon kosher salt
  4. 1½ teaspoons ground black pepper
  5. 1 cup fresh orange juice
  6. ½ cup chopped green bell pepper
  7. ½ cup chili sauce
  8. 2 tablespoons soy sauce
  9. 1 tablespoon molasses
  10. 1 tablespoon minced garlic
  11. 2 teaspoons Dijon mustard
  12. 1 navel orange, cut into wedges
  13. Garnish: fresh herbs
  1. Preheat oven to 350°.
  2. In a large skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in batches for 3 to 4 minutes per side or until browned. Transfer chicken to a 13x9-inch baking dish.
  3. Pour off all drippings from skillet, and add orange juice and next 6 ingredients, stirring with a wooden spoon to loosen any brown bits from skillet; bring to a boil. Pour orange juice mixture over chicken, and place orange wedges around chicken. Cover with aluminum foil.
  4. Bake for 1 hour or until chicken is very tender. Garnish with herbs, if desired.
Paula Deen Magazine