Orange Burgundy Chicken Recipe
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Orange Burgundy Chicken
2 1/2 to 3 pounds frying chicken, cut up
1/2 cup orange marmalade
1/2 cup orange juice
1/2 cup dry red wine
2 tablespoons cornstarch
2 tablespoons brown sugar, packed
1 tablespoon lemon juice
1 teaspoon salt
Remove skin from chicken. Rinse and place in slow cooker. Combine remaining
ingredients in a bowl and pour over chicken. Cover and cook on low 6 to 8 hours.
Serve with rice and spinach salad.