Orange Burgundy Chicken

This recipe comes from an old Pillsbury cookbook via my Sister in Law. Over the years she has 'tweaked' the recipe and now when I made it I added my own touch.

For the chicken:

• 2/3 cup flour
• 1/2 teaspoon Seasoned salt 
• 1/4 teaspoon pepper
• 8 bone in chicken pieces - I used drumsticks and thighs
• 1/4 cup margarine or butter

For the Sauce:

• 3 tablespoons brown sugar
• 2 tablespoons cornstarch
• 1/2 cup orange or peach marmalade
• 1 tablespoon freshly grated ginger
• 1 tablespoon grated orange zest
• 1 tablespoon lemon juice
• 1/2 cup orange juice.
• 1/2 cup burgundy or dry red wine
• 1 orange cut into thin slices

1. Mix flour and seasoned salt and pepper in a shallow bowl
2. Dredge chicken pieces one at a time in the flour mixture.
3. In an electric frying pan or on the stove, melt margarine and brown chicken over medium heat.  Do not crowd the pan.
4. Meanwhile mix all sauce ingredients except the wine.
5. When chicken is browned on all sides, add sauce and stir to cover chicken.
6. Turn heat to a low simmer and continue cooking for 25-30 minutes. Add more orange juice if sauce is too thick.
7. Add the wine and  orange slices and continue to cook for another 5-10 minutes.
8. Serve with mashed potatoes, noodles or rice.

To bake in oven:  Place browned chicken pieces in a 9x13 greased glass baking dish . Cover with sauce and bake in the oven for 30 minutes. Stir in the wine and oranges and bake an additional 10 minutes or until heated through)