2 fryer chicken, 3 lb. each, quartered
Salt and pepper
Paprika
1/2 c. flour
1/4 c. melted butter
2 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

Wash and dry chicken; sprinkle with salt, pepper and paprika. Roll in flour. Line two 2-quart shallow casseroles with foil. Divide chicken between the 2 casseroles. Sprinkle over each the onions, green pepper and mushrooms.

In saucepan, mix orange juice, sherry, brown sugar, salt and orange rind. Mix water and cornstarch; stir into orange juice mixture. Cook until thickened. Pour equal portions over both batches. Bake one batch 1 hour, uncovered. Freeze the uncooked batch.

When ready to bake, bake covered 1 1/2 hours. Remove cover and bake another 1/2 hour at 400 degrees.