Chicken thighs with blood orange sauce
Serves 4.
| 4 | blood oranges |
| 8 | chicken thighs, skin on, trimmed of excess fat |
| Salt and pepper, to taste | |
| 2 ½ | tablespoons vegetable oil |
| 1 | shallot, finely chopped |
| 1 | cup chicken stock |
| ½ | teaspoon dried rosemary |
| 1 | tablespoon honey |
1. Use a fine grater to grate the rind of 1 orange; place the rind in a small bowl. Peel the orange and section the fruit by cutting between the membranes to expose the flesh. Cut the sections into small chunks. You should have about 1 cup.
2. Halve the remaining 3 oranges and squeeze the juice into a measuring cup. You should have ;¾ to 1 cup of juice.
3. Sprinkle the chicken with salt and pepper. In a large, heavy skillet, heat the oil over medium-high heat. Add the chicken, skin side down. Brown the pieces for about 4 minutes on a side. Remove the chicken from the pan.
4. Pour off the fat from the skillet. Add the shallots and cook, stirring, for 2 minutes. Add the orange juice, stock, and rosemary. Bring to a boil, scraping the pan to release the sediment. Return the chicken to the skillet and let the liquid come a boil.
5. Lower the heat, cover the pan, and simmer the mixture over medium heat, turning halfway through cooking, for 15 minutes or until the chicken is cooked through. Transfer the chicken to a serving plate.
6. Stir the orange rind and honey into the sauce. Simmer 2 minutes. Sprinkle the orange pieces over the chicken and spoon the sauce on top.
LISA ZWIRN
