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Rosemary-Orange Chicken

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Rosemary-Orange Chicken

Rosemary-Orange Chicken
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
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total prep

Ingredients

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.