With mushrooms and green pepper.
From the box of J.L. from Westborough, Massachusetts.
Chicken à l’Orange
2 (3 lb.) broiler-fryer chickens cut in quarters
1/2 cup flour
salt
pepper
paprika
1 large onion, thinly sliced
1/2 cup chopped green pepper
1 cup mushrooms
2 cups orange juice
1/4 cup dry sherry
1 Tbsp. dark brown sugar
3/4 tsp. salt
1 large orange, thinly sliced
1 Tbsp. water
1 Tbsp. cornstarch
Heat oven to 350 deg. Coat chicken with flour and sprinkle with salt, pepper, and paprika–sprinkle own, green pepper and mushrooms over chicken.
Mix together orange juice, sherry, brown sugar and 3/4 tsp. of salt in saucepan–cook till mixture boils. Pour over chicken.
Cook 1-1/2 hours. There will be 1-1/2 excess gravy in pan when done. Drain.
Mix water with cornstarch and stir into gravy–consistency–pour over chicken.