Marty's 1st Stop Recipes
https://2041.shurfinestores.com/Recipes/Detail/1444/
Chicken a L' Orange
Created by a famous French chef
Customer Rating:
4
1 Ratings
1
Yield: Makes 8 servings
Ingredients
| 2 |
|
broiler-size (2-to 2 1/2-lb.) chickens, quartered
|
|
|
| 2 |
tablespoon |
butter
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 1/4 |
teaspoon |
paprika
|
|
|
| 1/4 |
teaspoon |
dried tarragon
|
|
|
| 1/2 |
cup |
minced green onion
|
|
|
| 1 |
clove |
garlic, peeled and minced
|
|
|
| 1/2 |
cup |
finely chopped celery
|
|
|
| 4 |
tablespoon |
butter
|
|
|
| 1/4 |
cup |
Cointreau
|
|
|
| 2 |
tablespoons |
lemon juice
|
|
|
| 2 |
cups |
chicken stock or broth
|
|
|
| 1/4 |
cup |
tomato paste
|
|
|
|
|
Minced parsley for garnish
|
|
|
Directions:
Preheat oven to 375 F. Arrange quartered chicken pieces in a long shallow baking dish. Bake in preheated oven for 30 minutes, turning pieces twice during cooking. In a small skillet melt butter, stir in salt, pepper, paprika and tarragon; pour evenly over chicken pieces. Continue to bake for about 15 minutes, until chicken is chicken is tender and browned. While chicken bakes prepare sauce; saute onion, garlic and celery in butter until soft. Add remaining ingredients; stir until blended; bring to boil; lower heat and let simmer very gently about 30 minutes or until thick and smooth. Arrange chicken pieces on serving platter. Pour sauce over and sprinkle with parsley.
Recipe compliments of Cointreau.
Please note that some ingredients and brands may not be available in every store.
Marty's 1st Stop Recipes
https://2041.shurfinestores.com/Recipes/Detail/1444/