1/2 cup sifted flour
1 teaspoon salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) fryer, cut into serving pieces
1/2 cup shortening
2/3 cup orange marmalade
2 cups prepared biscuit mix
2 teaspoons grated orange rind
2/3 cup orange juice

Combine flour, salt and pepper; coat chicken with flour mixture. Brown in hot shortening in heavy skillet. Cover; cook over low heat for 30 minutes or until tender. Place chicken in greased 11 3/4 x 7 1/2-inch baking dish; spread orange marmalade over chicken, reserving 2 tablespoons for biscuits.

Combine biscuit mix, orange rind and orange juice. Roll out; cut into 1 1/2-inch rounds. Place around edge of baking dish. Make a depression in top of each biscuit; fill with 1/2 teaspoon marmalade. Bake at 425 degrees F for 15 minutes or until biscuits are browned.

Yield: 6 servings