Orange Burgundy Chicken
2 1/2 to 3 pounds frying chicken, cut up
1/2 cup orange marmalade
1/2 cup orange juice
1/2 cup dry red wine
2 Tablespoons cornstarch
2 Tablespoons brown sugar, packed
1 Tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon salt
1. Remove skin from chicken. Rinse and place in slow cooker.
2. Combine remaining ingredients in a bowl, stirring until smooth. Pour sauce over chicken.
3. Cover and cook on low 6 to 8 hours. Serve with mashed sweet potatoes sprinkled with cinnamon.