Ingredients
- 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
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Honey And Orange Glazed Chicken
Servings: 8
Directions
- 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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