Chicken a L' Orange

Created by a famous French chef

Customer Rating: 4

1 Ratings 1 Comment

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

Add To

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.

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