New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Lauren Braun Costello
- 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
- 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.