1 3 to 3 ½ pound frying chicken, cut into pieces
¼ cup olive or vegetable oil
2 cloves garlic, finely minced or crushed
2 cups Hale orange juice
3 tablespoons brown sugar
3 tablespoons white vinegar
2 teaspoons dried tarragon (or 4 teaspoons fresh)
½ cup slivered Hale orange peel
3 oranges sectioned, white membrane removed
Heat the oil in large frying pan (or use two). Rinse chicken under cool water and pat dry. Place it skin-side down into the hot oil and brown, using medium to high heat. When chicken pieces are brown on the skin side, turn and continue cooking until brown on both sides. Remove browned pieces from pan and place skin-side up in baking dish.
Pour off almost all the oil and add garlic to frying pan. Warm over medium heat until garlic begins to brown. Add vinegar and sugar and stir. Add orange juice, orange peel and tarragon and mix, stirring to loosen brown bits. Pour juice mixture over chicken.
Bake in preheated 350 degree oven for 45 minutes. Add orange sections and cook five more minutes.
YIELD: 6 servings (makes great leftovers).