From Paula Wolfert's "Mediterranean Cooking" (HarperCollins, 1994 revised
3 lb. chicken, quartered
4 tsp. sharp mustard
salt, freshly ground black pepper
2 Tbs. olive oil
1/2 onion, finely chopped
1 cup orange juice
1/4 cup brown sugar
Preheat oven to 375 degrees. Smear the chicken quarters with mustard and
sprinkle with salt and pepper. Place the quarters skin side down in one layer
in a baking pan. Add olive oil, onion and orange juice. Set in the oven to
roast, basting often with the pan juices for 20 minutes.
Turn the chicken quarters over, skin side up, add the sugar, and continue
roasting and basting until the chicken is tender and golden brown.
Pour the pan juices into a saucepan. Bring the juices to a boil. Reduce to a
thick sauce, stirring all the while. Spoon part of the sauce over the chicken.
Serve hot and pass the remaining sauce in a sauce boat.
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