 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
|
I cut this out of the New Orleans TIMES PICAYUNE. Note that the chicken needs to marinate for 4 hours. Ingredients:
1 (3 1/2 lb) chicken, cut up or 3 1/2 lbs bone-in skin-on chicken pieces |
salt and pepper |
1 (12 ounce) can frozen orange juice concentrate, thawed |
1/4 cup dry sherry |
1/4 cup dijon mustard |
3 tablespoons soy sauce |
2 tablespoons peeled minced ginger |
4 cloves garlic, minced |
4 scallions, thinly sliced (white and light green parts) |
orange slice |
Directions:
1. Rinse chicken and pat dry.
2. Season with salt and pepper.
3. Place in single layer in shallow 9-by-13-inch glass baking dish.
4. Combine juice, sherry, mustard, soy sauce, ginger and garlic in a medium bowl and whisk together with a fork.
5. Pour all but 1/2 cup of the marinade over the chicken.
6. Cover with plastic wrap and refrigerate at least 4 hours.
7. Refrigerate reserved marinade.
8. Preheat oven to 375 degrees.
9. Take chicken out of marinade, shaking off excess and lightly patting with a paper towel.
10. Line a rimmed baking sheet with foil and then grease.
11. Place chicken in a single layer on the sheet.
12. Bake 1 hour, basting occasionally with reserved marinade.
13. Remove from oven and place cooked chicken on a platter.
14. Cool slightly, then cover with foil and refrigerate.
15. Serve cold, garnished with scallions and orange slices.
|
|