CHICKEN CASSEROLE WITH CITRUS MARINADE

Ingredients:

• 6 large fryer-broiler chicken pieces (about 2 lb.)
• 1 small lemon
• 1 small lime
• ¾ cup orange juice
• ½ cup white table wine or water
• 1 onion, cut into wedges
• 1¾ tsp. salt
• ¼ tsp. pepper
• ½ tsp. tarragon, crushed
• 1 tsp. minced garlic
• 3 Tbsp. dry vegetable flakes
• 1 Tbsp. butter
• 1 Tbsp. vegetable oil
• 8½ oz. can green beans, drained
• 12 oz. can corn with sweet peppers, drained
• 1 cup canned pitted ripe olives
• 2 Tbsp. cornstarch
• ⅔ cup chicken broth

Instructions:

1. Preheat the oven to 375°F.
2. Marinate chicken in lemon and lime juice, orange juice, wine, onion, salt, pepper, tarragon, garlic, and vegetable flakes in the refrigerator for several hours.
3. Pat chicken dry and brown in butter and oil for 10 minutes. Add marinade (except lemon/lime slices), cover, and cook for 10 minutes.
4. Spread beans, corn, and olives in a 2-quart casserole. Arrange chicken on top.
5. Mix cornstarch and chicken broth, add to the skillet liquid, and cook until thickened. Pour over chicken.
6. Cover and bake for 40 minutes or until tender. Serves 6.