CHICKEN RECIPES AVEC  ORANGE 
		   from "365 ways to cook chicken"  
			by Cheryl Sedaker

	 (comments in paratheses are my own addition -dms.)

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			299 Sunshine Chicken
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Prep: 25 min 			Cook: 1 hr.		Serves: 4

3    pounds chicken thighs		2 Tbsp. brandy (kirsch?)
1/2  tsp. salt (less if possible)	2 tsp. cider vinegar (for instance)
1/4  tsp. ground pepper			1 tsp. grated orange peel (more!)
1/2  tsp. dried tarragon (yeah!)	5 tsp. cornstarch (to thicken)
1/2 cup orange juice			2 tsp. sugar (use warm honey!)
1    navel orange, peeled, sectioned	1/2 "seedless" grapefruit, peeled, 
						sectioned
1 cup chicken broth (from the last chicken you cooked!)

1. Preheat to 350^. Arrange chicken skin up in 12x8x2" baking dish.
	Season w/salt & pepper. Bake for 45 min.

2. In pan, mix cornstarch & sugar. Stir in broth, o.j., brandy, vinegar, 
	peels and tarragon. Cook, stirring over med. heat until sauce
	boils and thickens, about 3 min. Stir in orange, grapefruit sections.

3. Spoon sauce and fruit over chicken. Return to oven for 15 min. longer,
	until chicken is "fork tender".


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		300 Orange Chicken with Green Grapes
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Prep: 10 min 			Cook: 1 hr.		Serves: 4

1 (3 pound) chicken, cut up		1.5 tsp. instant chicken bouillon
					    granule (yuck! try spice mix)
1/2 tsp. salt (less)			1/2 tsp. finely grated orange peel
1/4 tsp. ground pepper			1   Tbsp. cornstarch dissolved in
3/4 tsp. paprika (for color)			1 Tbsp. cold water
1/2 cup  orange juice			2/3 cup seedless grapes, halved
1   Tbsp. chopped scallions

1. Preheat to 350^. Arrange chicken skin up in 13x9x2" baking pan.
	Season w/salt, pepper, and 1/4 tsp. paprika.

2. In bowl, mix o.j., scallion, bouillon granules (or spice mix) and peel.
	Pour over chicken, and bake 1 hr., until chicken is brown & tender.
	
3. In medium saucepan, mix dissolved cornstarch & remaining paprika.
	Stir in 3/4 cup of pan drippings; bring to a boil. Stir 
	constantly until thick and bubbly. Add grapes & cook for 2 min.,
 	until hot.

(FOOTNOTES: 

If you poor the juices from cooked chicken into a container, then
refrigerate, waxy fats will congeal at the top, easy to scrape off of
the high protein gelatin underneath, then later, you need only heat up
the gelatin to have homemade broth or soup base! Can be stored in
freezer in old yogurt/sherbert containers for a long time.

Bouillon granules are frequently high in salt & MSG, among other
nasties.  Instead try salt-free spice mixes, such as Parsley Patch (R)
or Mrs. Dash (R), or add a little more scallions and peels.

Other orange-chicken recipes may ask for 1/8-1/4 tsp.  ground cloves
(yum!), 1 Tbsp.  honey, 1/4(+)tsp.  cinnamon, and/or fresh or frozen
berries (cran, ras, black, etc.). Try mixing and matching to get your
own favorite blend.

To add "orange" to chicken *breasts*, melt (<) 2 Tbsp. butter
in frying pan over med heat, add seasoned chicken for 8-10 minutes,
turning once.  Then continue with sauces as described above. . . 

						Bon apetit!	:)