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| 1 | Whole chicken; cut up |
| 1 | butter stick |
| 1/4 Tasse | flour |
| 2 Esslöffel | brown sugar |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | ginger ground |
| 1/2 Teelöffel | pepper |
| 1 1/2 Tasse | orange juice |
| 1/2 Tasse | water |
| 2 | Oranges; peeled and sectioned, -or |
| 1 Dose | (16-oz) Mandarian oranges; drained |
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In large skillet, brown chicken in butter. Set aside. Blend flour, brown sugar, salt, ginger and pepper into drippings and cook, stirring frequently, just until it bubbles. Add orange juice and water slowly until sauce thickens. Boil 1 minute. Return chicken to skillet. About 45 minutes prior to serving, reheat chicken and sauce mixture just to boiling and simmer, covered, for 30 minutes. Lay orange sections around chicken and cook for 15 more minutes. Serve over rice. Yield: 4 servings.
Robin Coates
Dallas, Tx
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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