Chicken in red wine and orange
Course: MainCuisine: FrenchDifficulty: EasyServings
6
servingsPrep time
25
minutesCooking time
1
hour45
minutesINGREDIENTS
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.
