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Chicken in red wine and orange

Vered Guttman

Chicken in Red Wine and Orange

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Chicken in red wine and orange

Recipe by Vered GuttmanCourse: MainCuisine: FrenchDifficulty: Easy
Servings

6

servings
Prep time

25

minutes
Cooking time

1

hour 

45

minutes

INGREDIENTS

  • 6 pieces chicken thighs (bone-in, skin-on)

  • Kosher salt

  • Black pepper

  • 6 pieces chicken drumsticks

  • 1 chopped yellow onion

  • 2 cups red wine

  • 1 cup orange juice

  • 1 cup chicken broth

DIRECTIONS

  • Heat oven to 450 degrees. Grease a rimmed baking sheet.
  • Liberally salt and pepper chicken on all sides. Arrange in one layer on baking sheet. Roast for 15 minutes. Turn oven off.
  • Put chopped onion in a Dutch oven or a large lidded pot, arrange chicken on top, then pour wine, orange juice and chicken broth to cover chicken. Chicken should be almost covered completely. You can add water as needed.
  • Put Dutch oven on medium-high heat and bring to boil. Reduce heat, cover and cook for 1 hour on slow simmer. Then remove the lid and cook for another 30 minutes, basting chicken occasionally, until sauce is thick and glossy. Adjust salt and pepper to taste. Let stand for 10 minutes before serving.
  • You can reheat the dish covered over low heat or in a 325 oven.
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