Orange Burgundy Chicken 1 (2 1/2 to 3 pound) frying chicken, cut up 1/2 cup orange juice 1/2 cup orange marmalade 1/2 cup dry red wine 2 tablespoons cornstarch 2 tablespoons brown sugar, packed 1 tablespoon lemon juice 1 teaspoon salt
Remove skin from chicken. Rinse and place in crockpot.
Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on LOW for 6 to 8 hours.
