Orange Burgundy Chicken
|Frying chicken||3 Pound, cut up|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Burgundy/Red wine||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Lemon juice||1 Tablespoon|
Cut larger pieces of chicken in half for uniform size.
Arrange skin side up in 2-quart (12x7) baking dish.
Combine remaining ingredients.
Pour over chicken.
Cook covered with wax paper, 28 minutes or until chicken is done, spooning sauce over chicken during last half of cooking time.
If desired, place under broiler for additional browning.