Orange-Wine-Braised Chicken Thighs
Ingredients
The chicken
-
2½
lb.
skin-on, bone-in chicken thighs
The seasoning
-
1½
tsp.
paprika
-
1
Tbsp.
Diamond Crystal kosher salt
-
2¼
tsp.
Morton kosher salt
-
2½
tsp.
freshly ground pepper
-
1
Tbsp.
granulated sugar
The vegetables and fruit
-
2
small
oranges
-
3
small
red onions
-
12
cloves
garlic
The liquids
-
¼
cup
extra-virgin olive oil
-
2
cups
orange wine
-
1
cup
fresh orange juice
-
1
cup
low-sodium chicken broth
The condiments
-
⅓
cup
Dijon mustard
-
4
Tbsp.
unsalted butter
The herbs
The flour
-
2
Tbsp.
all-purpose flour
Instructions
- Preheat the oven to 350°F and prepare the spice mixture with paprika, salt, and pepper.
- Pat the chicken thighs dry and season with the spice mixture.
- In a Dutch oven, heat olive oil and brown the oranges on cut sides, then set aside.
- Brown the onions in the same pot, then add garlic and cook until browned.
- Brown the chicken thighs skin side down, then transfer to a plate.
- Cook flour in the pot, then gradually add orange wine, orange juice, chicken broth, mustard, butter, sugar, and remaining seasoning. Bring to a boil and reduce the sauce.
- Nestle the chicken back into the pot with the vegetables and herbs, then roast uncovered until the chicken is tender.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
25g
Total carbohydrates
15g
Total protein
30g
Sodium
600mg
Cholesterol
100mg
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