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8 chicken pieces, breasts and thighs, skinned 8
2 tbsp flour 30 mL
1/2 tsp salt 2 mL
freshly ground black pepper
2 tbsp vegetable oil 30 mL
zest of 1 orange, julienned
3 onions, thinly sliced 3
1/2 tsp dried thyme leaves 2 mL
juice of 4 oranges
2 tbsp fresh lemon juice 30 mL
1 tbsp honey 15 mL
3/4 cup dry white wine 175 mL
Dust the chicken pieces with the flour. Sprinkle them with 1/4 tsp/1 mL salt and some of the pepper.
In a large, heavy-bottomed skillet, heat the oil over medum-high heat and sauté the chicken in several batches until golden brown (about 5 minutes on each side). Transfer the pieces to a 9-X13-in/22-X30-cm baking dish and scatter the orange zest over them.
Preheat the oven to 350°F/180°C. Over medium-low heat, cook the onions in the oil in the pan, stirring occasionnally, until they are translucent (about 10 minutes). Stir in the thyme and the remaining 1/4 tsp/1 mL salt and spread the mixture over the chicken pieces.
Pour the orange and lemon juice, honey and wine into the skillet. Bring the liquid to a boil and reduce it to about 1 cup/250 mL. Pour the liquid over the chicken. Cook the pieces uncovered in the oven, basting once with the liquid, until the juices run clear when a thigh is pierced with the tip of a sharp knife (about 35 minutes).
2 tbsp flour 30 mL
1/2 tsp salt 2 mL
freshly ground black pepper
2 tbsp vegetable oil 30 mL
zest of 1 orange, julienned
3 onions, thinly sliced 3
1/2 tsp dried thyme leaves 2 mL
juice of 4 oranges
2 tbsp fresh lemon juice 30 mL
1 tbsp honey 15 mL
3/4 cup dry white wine 175 mL
Dust the chicken pieces with the flour. Sprinkle them with 1/4 tsp/1 mL salt and some of the pepper.
In a large, heavy-bottomed skillet, heat the oil over medum-high heat and sauté the chicken in several batches until golden brown (about 5 minutes on each side). Transfer the pieces to a 9-X13-in/22-X30-cm baking dish and scatter the orange zest over them.
Preheat the oven to 350°F/180°C. Over medium-low heat, cook the onions in the oil in the pan, stirring occasionnally, until they are translucent (about 10 minutes). Stir in the thyme and the remaining 1/4 tsp/1 mL salt and spread the mixture over the chicken pieces.
Pour the orange and lemon juice, honey and wine into the skillet. Bring the liquid to a boil and reduce it to about 1 cup/250 mL. Pour the liquid over the chicken. Cook the pieces uncovered in the oven, basting once with the liquid, until the juices run clear when a thigh is pierced with the tip of a sharp knife (about 35 minutes).
