2 1/2 to 3 lb. frying chicken, cut up
2 tbsp. butter
1/2 tsp. seasoned salt or salt
1/8 tsp. pepper, if desired
2 tbsp. brown sugar, firmly packed
2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. ginger, if desired
1/2 c. orange marmalade
1/2 c. orange juice
1 tbsp. lemon juice
1/2 c. Burgundy or dry red wine
1 orange, thinly sliced, if desired.

In large skillet, brown chicken in butter. Sprinkle with 1/2 teaspoon salt and pepper. In small bowl, combine remaining ingredients, except Burgundy wine and orange slices. Pour over chicken. Cover; simmer 25 to 35 minutes or until tender, stirring occasionally. Add wine and orange slices. Continue simmering 10 minutes. Makes 4 to 6 servings.

MICROWAVE DIRECTIONS: Cut larger pieces of chicken in half for uniform size. Arrange chicken skin side up in 12 x 8 inch (2 quart) microwave-safe dish. Omit butter. Sprinkle with 1/2 teaspoon salt and pepper. In small bowl, combine remaining ingredients. Pour over chicken. Cover with microwave-safe plastic wrap. Microwave on High for 10 minutes. Rearrange chicken and stir sauce. Cover; microwave on High for 14 to 18 minutes or until chicken is tender and no longer pink, spooning sauce occasionally over chicken.

TIPS: One-third cup additional orange juice can be substituted for wine.

To bake in oven, brown chicken. Sprinkle with 1/2 teaspoon salt and pepper. Arrange chicken in ungreased 13 x 9 inch pan. Combine remaining ingredients except wine and orange slices. Pour over chicken. Cover with foil. Bake at 350 degrees for 1 hour, adding wine and orange slices during last 15 minutes of baking time.

Peach or apricot preserves can be substituted for orange marmalade.

Nutrients Per 1/6 of Recipe: Calories: 430. Protein: 31 grams. Carbohydrate: 29 grams. Fat: 19 grams. Cholesterol: 100 milligrams. Dietary Fiber: 0 grams. Sodium: 360 milligrams. Potassium: 340 milligrams. Calcium: 2% U.S. RDA. Iron: 10% U.S. RDA.