Orange Burgundy Chicken

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Frying chicken - (to 3 lbs) - cut up
1/2 cup	118ml	Orange marmalade
1/2 cup	118ml	Orange juice
1/2 cup	118ml	Dry red wine
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Brown sugar - (packed)
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Salt

Recipe Instructions

Remove skin from chicken. Rinse and place in slow cooker. Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on LOW 6 to 8 hours.

Serve with rice and spinach salad.

This recipe yields 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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