OVEN-FRIED CHICKEN WITH CUMBERLAND SAUCE

OVEN-FRIED CHICKEN WITH CUMBERLAND SAUCE image

Yield 4 people

Number Of Ingredients 15

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*This is from Grandma Lucy
CHICKEN
3 lb. broiler-fryer, cut up or 3 lbs. of your favorite chicken parts
3 Tbsp. flour
3/4 tsp. paprika
3/4 tsp. salt
1/8 tsp. pepper
1/4 cup butter or margarine
CUMBERLAND SAUCE
1 cup ruby port
2-1/2 Tbsp. grated orange rind
1/3 cup orange juice
1 Tbsp. lemon juice
1/2 cup red currant jelly
dash of cayenne

Steps:

CHICKEN Preheat oven to 425 degrees Wash & dry chicken on paper towels Coat chicken with combined dry ingred. Melt butter in shallow baking pan in oven. Place chicken parts, skin side down, in single layer in pan. Bake, uncovered for 30 minutes, turn chicken and bake 15 min. longer, or until brown and fork-tender. Serve with Cumberland Sauce. CUMBERLAND SAUCE Combine port & orange zest in saucepan; cook over medium heat until reduced to 2/3 cup, @ 10 minutes. Stir in orange and lemon juices, currant jelly and dash of cayenne. Bring to a boil, then reduce heat and simmer, uncovered until jelly is melted. Serve warm or cold on chicken.