Orange Burgundy Chicken

Yield: 6 servings

Ingredients

• 1 (2 1/2 to 3 pound) frying chicken, cut up
• 1/2 cup orange juice
• 1/2 cup orange marmalade
• 1/2 cup dry red wine
• 2 tablespoons cornstarch
• 2 tablespoons brown sugar, packed
• 1 tablespoon lemon juice
• 1 teaspoon salt

Instructions

1. Remove skin from chicken.
2. Rinse and place in slow cooker.
3. Combine remaining ingredients in a bowl and pour over chicken.
4. Cover and cook on LOW for 6 to 8 hours.
5. Serve with rice and green salad.