Wednesday's Recipe - Chicken Parisien

This is a fantastic recipe for a dinner party. The sauce can be made ahead of time and poured over the chicken right before baking. I frequently served it with a long grain and wild rice mixture as the sauce goes wonderful with rice. My parents first had this at a restaurant and were able to talk the chef out of the recipe. I have no doubt that it was my father who put pressure on the chef to share the recipe. For years it was my sister's favorite dish and she always requested if for her birthday dinner. I know many people cook solely with boneless, skinless chicken breast nowadays and they will work in this recipe, although I prefer bone in and skin on for the added flavor.

CHICKEN PARISIEN

1 cut-up fryer parts

1/2 Cup sliced onions

4 Tablespoons chopped green pepper

1 Cup sliced mushrooms

SAUCE

2 Cups orange juice

1 Cup water

2 teaspoons salt

2 Tablespoons flour

2 teaspoons orange rind

6 Tablespoons sherry wine

2 Tablespoons brown sugar

pepper

2 Tablespoons dried parsley flakes

Place chicken pieces skin side up in a shallow baking dish (I use a 13x9x2). Add onions, green pepper and mushrooms. Combine sauce ingredients in a saucepan. Cook and stir over moderate heat until mixture thickens and bubbles. Pour over chicken. Bake in a preheated, 375 degree oven for one hour or more until tender.