3 pounds chicken thighs
1/2 tsp salt (less if possible)
1/4 tsp ground pepper
1/2 tsp dried tarragon
1/2 cup orange juice
1 navel orange, peeled, sectioned
2 Tbsp brandy
2 tsp cider vinegar
1 tsp grated orange peel
5 tsp cornstarch (to thicken)
2 tsp sugar (use warm honey!)
1/2 "seedless" grapefruit, peeled, sectioned
1 cup chicken broth (from the last chicken you cooked!)
Instructions:
1. Preheat to 350 deg. Arrange chicken skin up in 12x8x2" baking dish.
Season w/salt and pepper. Bake for 45 min.
2. In pan, mix cornstarch and sugar. Stir in broth, o.j., brandy,
vinegar, peels and tarragon. Cook, stirring over med. heat until sauce
boils and thickens, about 3 min. Stir in orange, grapefruit sections.
3. Spoon sauce and fruit over chicken. Return to oven for 15 min.
longer, until chicken is "fork tender".
Footnotes:
If you poor the juices from cooked chicken into a container, then
refrigerate, waxy fats will congeal at the top, easy to scrape off of
the high protein gelatin underneath, then later, you need only heat up
the gelatin to have homemade broth or soup base! Can be stored in
freezer in old yogurt/sherbert containers for a long time.
Bouillon granules are frequently high in salt and MSG, among other
nasties. Instead try salt-free spice mixes, such as Parsley Patch (R)
or Mrs. Dash (R), or add a little more scallions and peels.
Other orange-chicken recipes may ask for 1/8-1/4 tsp. ground cloves
(yum!), 1 Tbsp. honey, 1/4(+)tsp. cinnamon, and/or fresh or frozen
berries (cran, ras, black, etc.). Try mixing and matching to get your
own favorite blend.
To add "orange" to chicken *breasts*, melt (<) 2 Tbsp. butter in frying
pan over med heat, add seasoned chicken for 8-10 minutes, turning once.
Then continue with sauces as described above...
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