2 (3 lb.) chickens, cut up
Salt, pepper, paprika
1/2 c. flour
1/4 c. unsalted butter
2 lg. onions, sliced
1/2 c. chopped green pepper
1 c. sliced mushrooms
2 c. orange juice
1/4 c. sherry
2 tbsp. brown sugar
1 tsp. salt
2 tsp. grated orange rind
3 tbsp. water
2 tbsp. cornstarch

Sprinkle chicken with salt, pepper and paprika. Roll pieces in flour. Line 2 (2 quart) shallow casseroles with foil. Divide chicken between. Sprinkle with butter, onions, pepper, mushrooms. In saucepan mix orange juice, sherry, brown sugar, salt and rind. Mix water and cornstarch. Stir into orange juice mixture. Cook and stir (low heat) until mixture thickens. Pour over both batches.

Bake 1 pan at 375 degrees for 1 hour uncovered. Freeze the uncooked batch. When frozen solid. Remove pan, wrap tightly in foil. When ready to bake, place frozen batch in casserole. Bake at 400 degrees for 1 1/2 hours, covered. Uncover and cook another 1/2 hour.