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

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

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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.

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

Vintage chicken a l'orange recipe

ALSO TRY THIS: Caribbean coconut chicken recipe from 1974


A modern-day version of a chicken with oranges recipe

Chicken à l'orange A delicious dinner recipe from the 60s
Photo by Apolonia/Envato
Chicken à l'orange A delicious dinner recipe from the 60s

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

  1. Mix ginger, salt, pepper, and cornflakes; use to coat the pieces of chicken.
  2. Brown in 1-inch of hot vegetable 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, 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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