Chicken à l'orange: A delicious dinner recipe from the 60s
This 1960s version of the French dish chicken à l'orange is made easy enough for a weeknight dinner, thanks to handy ingredients like cornflake crumbs and orange juice.
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Cooking tools:
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Kitchen timer
- Oven
- Stove
- Instant-read thermometer
- Spoon
- Wooden spoon
- Whisk
- Cutting board
- Chef's knife
- Grater
- Paper towel
- Plate
- Serving platter
- Colander
- Saucepan
- Tongs
- Zip-top bag
- Kitchen shears
Ingredients
- 1/2 teaspoon ginger
- 1-1/4 teaspoon salt
- Dash pepper
- 1/2 cup finely crushed corn flakes
- 2-1/2 pounds fryer chicken
- 2 tablespoons reserved drippings
- 2 teaspoons cornstarch
- 1 cup orange juice
- 1 tablespoon orange peel
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