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Ingredientes
- 2 x Broiler-fryer chickens (3lb ea), cut up
- 1 tsp Salt
- 1/4 tsp Fresh grnd black pepper
- 1 Tbsp. Canola oil
- 1 med Onion, sliced
- 2 cl Garlic, chopped
- 1/2 c. Orange juice
- 1/4 c. Honey
- 2 Tbsp. Red wine vinegar
- 1 Tbsp. Dijon-style mustard
- 2 Tbsp. Grated fresh ginger
- 1 Tbsp. Minced fresh thyme
Direcciones
- Preheat oven to 350 degrees F. Season chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Working in batches, cook chicken till nicely browned on all sides, about 8 min. Transfer to a 9-by-13-inchbaking dish.
- Drain all but 1 Tbsp. of chicken fat from skillet. Reduce heat to medium, add in onion and garlic and saute/fry, stirring frequently, for 3 min. Stir in orange juice, honey, vinegar, mustard, ginger and thyme.
- Pour over chicken and bake uncovered, basting occasionally with sauce, for 45 min or possibly till juices run clear when chicken thigh is pierced with a knife. ( if sauce evaporates, add in more orange juice or possibly water) Transfer chicken and onions to platter. Pour pan juices into saucepan and cook over medium-high heat till sauce reduces and thickens slightly. Season with salt if you like and pour over chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 8 servings | |
| Calories 63 | |
| Calories from Fat 16 | 25% |
| Total Fat 1.81g | 2% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 292mg | 12% |
| Potassium 67mg | 2% |
| Total Carbs 12.06g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 10.56g | 7% |
| Protein 0.36g | 1% |
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