Chicken à l’orange recipe (1961)

1960s, Retro dinner recipes, Vintage advertisements, Vintage chicken recipes

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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 à l'orange

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

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

Instructions

Mix ginger, salt, pepper, and cornflakes; use to coat the pieces of chicken.
Brown in 1-inch of hot Wesson oil (350 F).
Remove chicken, keep hot.
Drain off all but 2 tablespoons of drippings.
Stir in cornstarch, orange juice, and grated orange peel.
Stir, cook until thick.
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.

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