Main Dishesbonappetit4.1
Orange-Wine-Braised Chicken Thighs
Reinvigorate your classic wine-braised chicken by swapping out a standard white wine for a zippy orange varietal sweetened with orange juice.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pot
- ●dutch oven
- ●pan
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Mix 1½ tsp. paprika, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1½ tsp. freshly ground pepper in a small bowl. Pat 2½ lb. skin-on, bone-in chicken thighs (about 6 medium) dry and sprinkle all over with spice mixture. Set aside.
½ tsp. paprika1½ tsp. freshly ground pepper, divided, plus more2½ lb. skin-on, bone-in chicken thighs (about 6 medium), patted dry2
2
Heat ¼ cup extra-virgin olive oil in an ovenproof Dutch oven or other heavy pot over medium. Cook 2 small oranges, cut into quarters, on cut sides until browned and blackened in spots, about ⏱️ 2 minutes per side. (Oil might spatter, so have a lid nearby to place on top if needed.) Transfer oranges to a large plate.
3
Add more oil to same pot if dry and cook 3 small red onions, roots trimmed, with ends left intact, peeled, quartered through root ends, on cut sides until browned, about ⏱️ 2 minutes per side. Transfer to plate with oranges. Add 12 garlic cloves, peeled, to pot and cook, stirring often, until browned, 2–⏱️ 3 minutes. Transfer to plate with oranges and onions.
4
Working in batches if needed, cook reserved chicken thighs, skin side down, in pot, undisturbed, until deep golden brown underneath and they release easily from pan, 7–⏱️ 9 minutes. Turn skin side up and transfer to a separate plate.
5
Cook 2 Tbsp. all-purpose flour in pot, stirring constantly, until no dry pockets remain, 30–⏱️ 60 seconds. Gradually pour in 2 cups orange wine, dry rosé, or tart, high-acid white wine, whisking constantly to prevent clumping, then stir in 1 cup fresh orange juice, 1 cup low-sodium chicken broth, ⅓ cup Dijon mustard, 4 Tbsp. unsalted butter, 1 Tbsp. granulated sugar, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 1 tsp. freshly ground pepper. Bring to a boil and cook until sauce is reduced by half and thinly coats a spoon, 8–⏱️ 10 minutes. Taste sauce and season with more salt and pepper if needed.
. all-purpose flour2 Tbsporange wine, dry rosé, or tart, high-acid white wine (such as Sauvignon Blanc or Riesling)2 cupsfresh orange juice1 cuplow-sodium chicken broth1 cup. unsalted butter4 Tbsp. granulated sugar1 Tbsp
6
Remove pot from heat and scatter oranges, onions, and garlic around. Nestle chicken thighs in, skin side up, so they’re about halfway in sauce; add 4 sprigs rosemary, tied together with kitchen twine. Roast in oven, uncovered, until chicken is very tender and easily pulls away from bones, about ⏱️ 1 hour.
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