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Rosemary-Orange Chicken

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READ REVIEWS (3)

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

1 hr 10 mins total
30 mins prep

Recipe Filed Under
Chicken, Poultry, Italian, Roasting, Gluten Free, Kid-Friendly, Main Dish, Fall, Winter, Rosh Hashanah & Yom Kippur, Entertaining

Provided By: Lauren Braun Costello

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Ingredients

Serves:

1/4 cup orange marmalade

1/4 cup orange blossom honey

1 cup orange juice

1 4-pound chicken, cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings)

4 cloves garlic, minced

2 tablespoons chopped fresh rosemary

salt and freshly ground black pepper

2 tablespoons olive oil

1/3 cup dry white wine

1 orange thinly sliced into 8 rounds

rosemary sprigs for garnish

Directions

Preheat the oven to 400°F.

In a small saucepan, heat the marmalade, honey and orange juice over medium-high heat and reduce until thickened, by half. Set aside.

Heat a deep, large heatproof saute pan over medium-high heat and add the olive oil. Working in batches if necessary (be careful not to overcrowd the pan at this point), cook the chicken skin side-down for 3-4 minutes, or until golden brown. Turn the pieces over and cook for another 2-minutes.

Remove the chicken from the pan and deglaze with white wine, scraping the bottom of the pan as the wine reduces by about half. **Add the orange slices to the pan in a single layer, then add the chicken skin-side down. Pour the orange sauce over the chicken and heat until the sauce comes to a simmer.

Place the pan in the oven and cook for 15 minutes. Remove the pan from the oven (shut the oven door) and turn the chicken pieces skin side-up. Spoon the sauce over the chicken. Return the pan to the oven and cook for another 15 minutes.

Place the chicken pieces and orange slices on a platter, spoon with some sauce, and garnish with fresh rosemary sprigs. Serve remaining sauce in a gravy boat.

*Use salt sparingly if working with a kosher chicken. **If you do not have a heatproof saute pan, at this point place all the ingredients in a shallow casserole.