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
- Preheat oven to 375 ° F. Cook together all ingredients except onions, green pepper and mushrooms on medium heat until combined. Set aside.
- 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.
- 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.