Chicken à l’orange recipe (1961)

Chicken a l'orange vintage recipe 1961

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This 1960s version of the French dish Chicken à l’orange is made easy enough for a weeknight dinner, thanks to ingredients like cornflake crumbs and orange juice.

Chicken a l'orange vintage recipe 1961

Chicken à l'orange

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 1/2 teaspoon ginger
  • 1-1/4 teaspoon salt
  • Dash pepper
  • 1/2 cup finely crushed corn flakes
  • 2-1/2 pounds fryer chicken
  • 2 tablespoons reserved drippings
  • 2 teaspoons cornstarch
  • 1 cup orange juice
  • 1 tablespoon orange peel


  1. Mix ginger, salt, pepper, and cornflakes; use to coat the pieces of chicken.
  2. Brown in 1-inch of hot Wesson oil (350 F).
  3. Remove chicken, keep hot.
  4. Drain off all but 2 tablespoons of drippings.
  5. Stir in cornstarch, orange juice, and grated orange peel.
  6. Stir, cook until thick.
  7. Pour over chicken, sprinkle with additional grated orange peel and chopped parsley.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 546Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 213mgSodium: 2302mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 55g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Vintage chicken a l'orange recipe

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