Jewish Style Parisian Chicken

Jewish Parisian Chicken Before Cooking

Jewish Style Parisian Chicken Before Cooking

Jewish Parisian Chicken After Cooking

Jewish Style Parisian Chicken After Cooking

Here is an easy dish that you can serve to guests or as an everyday dish. It has a delicate orange flavor and makes its own gravy. I used boneless skinless thighs but have fun and try it with different chicken pieces. I served it with my Easy Rice Pilaf (recipe found on this website). Here are the before and after cooking pictures so that you can see how great it looks. Enjoy!


2 – 2 ½ lbs. chicken pieces (I used about 12-15 pieces boneless skinless thighs)

1 cup orange juice

Grated zest from ½ orange

3 Tbls. Sherry, or 3 Tbls. white wine with 1 Tbls. sherry (I used cream sherry)

¼- ½ cup water (to taste)

1 tbls. Brown sugar

1 Tbls. flour

Salt and pepper to taste

½ cup sliced onions

¼ cup diced green peppers

1 cup sliced fresh mushrooms

2 Tbls. Fresh chopped parsley


  1. Preheat oven to 375 ° F. Cook together all ingredients except onions, green pepper and mushrooms on medium heat until combined. Set aside.
  2. In deep baking pan, lay out pieces of chicken: season with salt, pepper, garlic powder and onion powder (few shakes); cover chicken with sliced onions, peppers and mushrooms.
  3. Then pour orange juice mixture over chicken and veggies; cover with aluminum foil and let marinate a few hours. Bake for 30 minutes, then uncover and continue baking another 30-40 minutes.



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