Orange Lemon Chicken

• 6 lbs (2.7 kg). frying chickens, cut in pieces
• 1/4 lb (.1 kg). butter
• 2 Tbsp (30 ml) oil
• 1 tsp (5 ml) freshly grated lemon rind
• 1 tsp (5 ml) freshly grated orange rind
• 3/4 cup (175 ml) fresh orange juice
• 1/4 cup (60 ml) fresh lemon juice
• 1/2 tsp (2 ml) dried tarragon
• 1 cup (225 ml) heavy cream
• 1/4 cup (60 ml) madeira
• 1/4 cup (60 ml) dry white wine
• salt and freshly ground pepper, to taste
• 2 Tbsp (30 ml) cornstarch
• 1/4 cup (60 ml) freshly grated parmesan cheese
• 1/4 tsp (1 ml) paprika

1. Preheat oven to 350 degrees (175 C.).
2. Saute the chicken pieces in butter and oil until golden and almost cooked through.
3. Transfer chicken to a shallow baking dish and set aside.
4. To the butter in the skillet, add the orange and lemon rind, 1/2 cup (125 ml) of the orange juice, the 1/4 cup (60 ml) lemon juice, and tarragon.
5. Cook and stir over low heat, and with a whisk gradually beat in cream.
6. Beat in wines and season with salt and pepper.
7. Dissolve corn starch in remaining 1/4 cup (60 ml) orange juice and stir into sauce.
8. Cook and stir just until thickened.
9. Pour over chicken, sprinkle with cheese and paprika, and bake for 30 minutes.
10. Just before serving, brown under the broiler.

frying chickens, butter, oil, lemon rind, orange rind, orange juice, lemon juice, tarragon, heavy cream, madeira, white wine, salt, cornstarch, parmesan cheese, paprika

Taken from online-cookbook.com/goto/cook/rpage/0005C3 (may not work)