Sunshine Chicken<\/p>\n
<\/p>\n
3 pounds chicken thighs<\/p>\n
\u00c2\u00bd tsp. salt<\/p>\n
\u00c2\u00bc tsp. ground pepper<\/p>\n
\u00c2\u00bd tsp. dried tarragon<\/p>\n
1\/2 C. orange juice<\/p>\n
1 navel orange, peeled, sectioned<\/p>\n
2 T. brandy<\/p>\n
2 tsp. cider vinegar<\/p>\n
1 tsp. grated orange peel<\/p>\n
5 tsp. cornstarch<\/p>\n
2 tsp. sugar or honey<\/p>\n
1\/2 seedless grapefruit, peeled, sectioned<\/p>\n
1 C. chicken broth (from the last chicken you cooked)<\/p>\n
<\/p>\n
Preheat to 350 deg. Arrange chicken skin up in 12x8x2″ baking dish. Season w\/salt and pepper. Bake for 45 min. \u00c2\u00a0In pan, mix cornstarch and sugar. Stir in broth, o.j., brandy, vinegar, peels and tarragon. Cook, stirring over med. heat until sauce boils and thickens, about 3 min. Stir in orange, grapefruit sections. \u00c2\u00a0Spoon sauce and fruit over chicken. Return to oven for 15 min. longer, until chicken is “fork tender”.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sunshine Chicken 3 pounds chicken thighs \u00c2\u00bd tsp. salt \u00c2\u00bc tsp. ground pepper \u00c2\u00bd tsp. dried tarragon 1\/2 C. orange juice 1 navel orange, peeled, sectioned 2 T. brandy 2 tsp. cider vinegar 1 tsp. grated orange peel 5 tsp. cornstarch 2 tsp. sugar or honey 1\/2 seedless grapefruit, peeled, sectioned 1 C. chicken broth (from the last chicken you cooked) Preheat to 350 deg. Arrange chicken skin up in 12x8x2″ baking dish. Season w\/salt and pepper. Bake…<\/p>\n