Orange Chicken
4 teaspoons of Dijon mustard, optional
one 3 pound frying chicken, quartered and skinned
1 teaspoon of salt
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of butter, melted
1 small onion, chopped
1 cup of orange juice
1/4 cup of brown sugar, lightly packed
Preheat oven to 375ºF. Spread mustard on meaty side of chicken and sprinkle with salt and pepper. Place chicken, meaty side down, in baking pan. Add butter, onion and orange juice. Bake for 20 minutes, basting after 10 minutes. Turn chicken over. Stir sugar into pan juices. Continue baking chicken for 40 minutes, basting several times until chicken is golden brown and tender. Remove chicken from pan and keep warm.
Pour pan juices into 1 quart saucepan and boil gently, stirring frequently, until sauce is reduced and thickened. Spoon sauce over chicken and serve. Serves 4 to 6
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