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.

Serve with rice and green salad.

Serves 6.