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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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

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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