Chicken Legs with Orange Sauce
6 chicken legs consisting of drumstick and thigh, weighing about 3 pounds in all
1/4 cup butter
2 large, juicy oranges
A half a lemon
2 tablespoons pan drippings from a roast (use 1/2 teaspoon meat extract dissolved in a 1 1/2 tablespoons water if need be)
3 tablespoons Olive oil
cube of chicken bullion
Flame the chicken legs to remove any pinfeathers that remain, cut them in half at the knee joints, and loosely tie the thighs so they hold their shape as they cook. Dredge all the pieces in flour.
Heat half the butter and three tablespoons of oil in a skillet and brown the chicken pieces. When you have finished browning them arrange them in an ovenproof dish, seasoning them lightly with salt.
Preheat your oven to 400° F.
Squeeze the oranges and the lemon half, and pour the juice into the skillet, together with the pan drippings, a healthy pinch of sugar, a dash of Worcestershire sauce, and the piece of bullion cube. Simmer the mixture for 2-3 minutes, and pour it over the chicken pieces.
Sprinkle each piece with a level tablespoon of breadcrumbs.
Melt the remaining butter and pour it over the chicken and roast it for about a half hour, basting it 2-3 times with the pan juices.
Serve at once.