Chicken à l’orange: A delicious dinner recipe from the 60s

Name: Chicken à l'orange
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
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

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

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Back in 1961, a bright and zesty chicken à l’orange recipe popped up in Wesson Oil’s advertising, showing home cooks how to bring a little French flavor to the dinner table without making a fuss. What might’ve sounded fancy at first turned out to be totally doable, especially with help from some very American pantry staples — cornflake crumbs and a splash of orange juice. This version keeps things simple, with crispy fried chicken and a citrusy sauce that comes together in one pan.

This dish is part of a larger mid-century trend where classic European recipes were reworked for American kitchens, using ingredients you could find at just about any grocery store. It’s the kind of recipe that gave folks a way to serve something with a little flair while still keeping dinner under control.

The inspiration: Wesson’s chicken a l’orange recipe from 1961

ALSO TRY THIS: Caribbean coconut chicken recipe from 1974

A modern-day version of a chicken with oranges recipe

Chicken à l'orange

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

This 1960s version of the French dish chicken à l'orange is made simple enough for a weeknight dinner, thanks to easy-to-find ingredients like cornflake crumbs, orange juice, and - of course - oranges.

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 vegetable 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, orange wedges, 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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