This was some danged good chicken! A little bit on the fancy side, but well worth it. The celery there is a celery salad– sliced celery topped with some leftover homemade blue cheese dressing. Perfect compliment.
From Fresh Ways with Poultry (1986) “Suggested accompaniments: new potatoes cooked in their jackets; steamed celery.”
CHICKEN WITH ORANGE AND ONION
Working time: about 30 minutes; Total time: about 1 hour 15 minutes
Calories 368; Protein 42g; Cholesterol 125mg; Total fat 14g; Saturated fat 3g; Sodium 257mg
2 3-lb chickens, quartered, skinned
2 Tbsp flour
½ tsp salt
Freshly ground black pepper, to taste
2 Tbsp safflower oil
Zest of 1 orange, julienned
3 onions, sliced thin
2 tsp fresh thyme or ½ tsp dried leaves
Juice of 4 oranges (about 1 ¾ C)
2 Tbsp fresh lemon juice
1 Tbsp honey
¾ C dry white wine
Dust chicken pieces with flour, and sprinkle with ¼ tsp salt and pepper. Heat oil in a large, heavy-bottomed skillet over medium-high heat and sauté chicken in several batches until golden brown, about 5 minutes on each side. Transfer chicken pieces to a lightly greased 9×13-inch baking dish and scatter with orange zest.
Preheat oven to 350o. Cook onions in drippings in skillet over medium-low heat, stirring occasionally, until transparent, about 10 minutes. Stir in thyme and remaining ¼ tsp salt, and spread mixture over chicken pieces. Pour orange juice, lemon juice, honey, and white wine into skillet, bring liquid to a boil, and reduce liquid to about 1 C. Pour reduced liquid over chicken. Bake uncovered, basting once with pan juices, until juices run clear when a thigh is pierced with the tip of a sharp knife, about 35 minutes.