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Argentinian Main Dish

(Pollo con Naranja)
Chicken in Orange Sauce

Ingredients:

3 to 3-1/2 pound chicken quartered salt
freshly ground pepper
3 tablespoons butter
1 cup chicken stock
1 cup orange juice grated rind of 1 orange
1 tablespoon flour
2 eggs
1 tablespoon heavy cream

Directions:

Season the chicken pieces with salt and pepper.
Heat the butter in a heavy casserole and saute the chicken pieces, one or two at a time, until golden on both sides. Set aside as they are done. Pour off the fat from the casserole into a small bowl and reserve.

Return the chicken pieces to the casserole, putting the legs in first with the breasts on top, as the breasts cook more quickly. Add the chicken stock, orange juice, and grated orange rind. Cover and simmer for 30 to 45 minutes, or until the chicken is done. Lift out the chicken onto a serving dish and keep warm.

Mix the flour with a tablespoon of the reserved fat and stir it into the liquid in the casserole. Bring to a boil and cook, stirring, for a minute or two. Reduce the heat to low. Beat the eggs with the cream.
Stir 1 cup of the thickened liquid from the casserole, 1 tablespoon at a time, into the egg mixture, then pour the mixture into the casserole and cook, stirring with a whisk until the sauce is lightly thickened, a minute or two. Do not let the sauce boil, as it will curdle. Pour some of the sauce over the chicken and serve the rest in a sauceboat. Serve with rice or mashed or French fried potatoes.