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Ingredientes
- 2-3 pound chickens, quartered and skinned
- 2 tbsp. flour with salt and pepper
- 2 tbsp. safflower oil
- Zest of 1 orange, julienned
- 3/4 c. dry white wine
- 3 onions, sliced thin
- 2 teaspoon fresh thyme or possibly 1/2 teaspoon dry thyme
- 2 tbsp. fresh lemon juice
- Juice of 4 oranges (1 3/4 c.)
- 1 tbsp. honey
Direcciones
- Dust chicken with flour, sprinkle with salt and pepper. Heat oil in heavy pan. Saute/fry chicken till golden, about 5 min on a side. Transfer to 9x13 inch baking dish. Scatter orange zest over them. Cook onion in oil in pan till translucent/soft, add in thyme and spread over chicken. Add in juices, honey and wine into pan and bring to a boil. Reduce to 1 c.. Pour over chicken. Cook in oven uncovered, basting with liquid till juices run clear when thigh is pierced, about 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 8 servings | |
| Calories 306 | |
| Calories from Fat 162 | 53% |
| Total Fat 18.06g | 23% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 71mg | 3% |
| Potassium 353mg | 10% |
| Total Carbs 12.56g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 7.61g | 5% |
| Protein 18.88g | 30% |
