Orange Tarragon Chicken Recipe
Ingredients
| Fryer chicken | 3 Pound | |
| Salt | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Cooking oil | 2 Tablespoon | |
| Orange peel | 1 Teaspoon, grated | |
| Orange juice | 1 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Dried tarragon | 1/2 Teaspoon, crushed | |
| Cold water | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon |
Directions
Sprinkle chicken with salt and paprika.
In 12-inch skillet brown chicken slowly in hot oil about 15 minutes, turning to brown evenly.
Combine orange peel, juice, sugar, and tarragon; pour over chicken.
Cover; cook over low heat till tender, 25 to 35 minutes.
Remove to platter; keep warm.
Skim excess fat from pan drippings.
Blend cold water into cornstarch; stir into pan drippings.
Cook and stir till bubbly.
Pour over chicken.
In 12-inch skillet brown chicken slowly in hot oil about 15 minutes, turning to brown evenly.
Combine orange peel, juice, sugar, and tarragon; pour over chicken.
Cover; cook over low heat till tender, 25 to 35 minutes.
Remove to platter; keep warm.
Skim excess fat from pan drippings.
Blend cold water into cornstarch; stir into pan drippings.
Cook and stir till bubbly.
Pour over chicken.
Chef
