Orange Chicken

• 1 whole chicken (3 1/2 - 4 lbs), cut into serving pieces, skin removed
• 1 cup white all-purpose flour
• 1 t. celery salt
• 1/2 t. ground black pepper
• 3 T. canola oil
• 1 T. salted butter
• 1 large sweet onion, thinly sliced
• 1 1/2 cups uncooked basmati rice
• 6 cups orange juice, fresh or reconstituted frozen
• 2 bay leaves
• 8 oz baby carrots, whole
• 8 oz white button mushrooms, sliced

1. -tombine flour, celery salt, and pepper in a large bowl. Dredge chicken pieces in seasoned flour.
2. -tdd olive oil to a large heavy saucepan & heat to medium high. Brown floured chicken pieces on all sides. Remove to a plate.
3. -tdd butter to same pan. Saute the onion slices for 2 minutes; stir & scrape bottom of pan.
4. -tdd the chicken, rice, orange juice, bay leaves, carrots & mushrooms. Bring to a boil, reduce heat, cover & cook for 45 - 60 minutes, stirring occasionally.
5. -temove bay leaves & serve.

chicken, flour, celery salt, ground black pepper, canola oil, butter, sweet onion, basmati rice, orange juice, bay leaves, baby carrots, white button mushrooms

Taken from www.epicurious.com/recipes/member/views/orange-chicken-50088503 (may not work)