Wednesday, March 02, 2005

Orange Burgundy Chicken

By popular request, here is the recipe for Orange Burgundy Chicken I mentioned in a recent entry. I find a lot of crockpot recipes sound good but end up tasting bland and boring...but not this one. It was simple but quite delicious:

Orange Burgundy Chicken

2 1/2 to 3 pounds chicken pieces
1/2 cup orange marmalade
1/2 cup orange juice
1/2 cup dry red wine
2 tablespoons cornstarch
2 tablespoons brown sugar
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 for 6 to 8 hours.

See? Couldn't be simpler. I used skinless, boneless chicken breasts and they were fine. Next time, I might consider adding even a bit more cornstarch in the last 30 minutes of cooking to thicken the sauce even more, but as is this was good. I'd also strain the sauce at the end for
company presentation.

(By the way, from the ingredients, this sounds like it might be syrupy sweet. But it wasn't. The wine and the lemon juice balance that out, I guess.)


  1. Thanks Diane...I might make this tomorrow for my darling's birthday :)

  2. O that sounds wonderful!! How can I make it without the sugars and stuff I love? I will save it for a special night...