1 can Spanish style vegetable soup
1/2 c. orange juice
1/2 tsp. minced fresh ginger root
1/2 tsp. tarragon leaves, crushed
3 lbs. chicken parts
1 tbsp. cornstarch
Orange edges

For marinade, in small bowl, combine soup, juice, ginger root and tarragon. In shallow baking dish, pour marinade over chicken. Cover, refrigerate at least 2 hours turning chicken occasionally. Drain chicken reserving marinade. In shallow roasting pan arrange chicken. Bake at 375 degrees for 50 minutes. Remove to serving platter, keep warm. Pour remaining marinade and pan dripping into 1 quart saucepan; stir in cornstarch. Over medium heat, heat to boiling, stirring occasionally, cook 1 minute more. Spoon sauce over chicken. Arrange orange wedge around chicken.