Remembering
Sept. 11, 2001 |
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Recipe of the Week
Chicken San Francisco
Courtesy of
Beverly Rossman
Ingredients
1 2 to 2-1/2 lb chicken, cut up to frying size pieces
Grated rind and the juice of 2 medium oranges
1 Tablespoon grated onion
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
Dash of liquid red-pepper seasoning
3/4 cup flour
1 teaspoon paprika
1/2 cup salad oil
Method
Arrange chicken in a single layer in a shallow dish. Combine the orange rind, orange juice, onion, salt, dry mustard, pepper, and red-pepper seasoning. Pour mixture over chicken. Marinate for 1-3 hours.
Drain, reserving marinade for gravy. Combine flour and paprika. Coat chicken thoroughly with mixture. Save any leftover flour mixture for gravy.
Heat the oil in a skillet until hot, then brown the chicken. Turn occasionally to brown evenly. When chicken is lightly browned, carefully add 1 Tablespoon of water and cover the skillet tightly. (Dutch oven is good for this). Reduce the heat and cook slowly until thickest pieces are fork-tender. Turn chicken as necessary to brown and cook evenly.
When done, uncover and continue cooking slowly to recrisp the coating (about 5 min.) Remove chicken to warm platter and prepare gravy, using the marinade mixture as part of the liquid.
Gravy
1 Tablespoon butter
2 Tablespoons flour mixture left over from coating
1 cup liquid from marinade (add water or chicken broth if needed to make one cup).
Melt the butter in skillet and stir in the flour. Cook, stirring constantly, for about 2 min. Gradually add liquid; cook, stirring, until the sauce thickens and becomes smooth. Scrape bottom of skillet as you are cooking to remove chicken particles. These add flavor to the gravy.
Pour gravy over chicken before serving or serve on the side.
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