Orange Burgundy Chicken

Orange Burgundy Chicken

Ingredients:
* 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 salt

Directions:
Remove skin from chicken. Rinse and place in slow cooker. Combine remaining
ingredients in a bowl and pour over chicken. Cover and cook on low 6 to 8 hours.
Serve with rice and spinach salad.
Serves 6.
ORANGE GLAZED CARROTS (CROCKPOT)