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
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: 1Amount 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.
