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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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Field editor Ruth Andrewson of Peck, Idaho assures, This elegant entree with fresh herb flavor is mouthwatering.Ruth Andrewson, Leavenworth, Washington Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed |
1 medium onion, thinly sliced |
1/3 cup thawed orange juice concentrate |
1 teaspoon dried rosemary, crushed |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
2 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons water |
1/4 to 1/2 cup chopped cashews |
hot cooked pasta |
Directions:
1. Place chicken in a 3-qt. slow cooker. Combine the onion, orange juice concentrate, rosemary, salt and cayenne; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Remove the chicken and keep warm.
2. In a saucepan, combine flour and water until smooth. Stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Pour over chicken. Serve with pasta. Yield: 4-6 servings.
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