Recipe: Orange-Honeyed Chicken

ORANGE-HONEYED CHICKEN

2 small chickens, quartered
2 tbsp. olive oil
1/2 cup orange juice
2 tbsp. honey
2 tbsp. chopped onion
1/8 tsp. black pepper
Hot cooked rice (for serving)
FOR THE SAUCE:
2 tbsp. white wine or water
1 tbsp. all-purpose flour
2 large oranges, peeled and sectioned, peel reserved
1 tsp. grated orange peel
1 orange, sliced, for garnish
Parsley for garnish

In a large skillet, in batches, brown the chicken quarters in olive oil on both sides.

Return chicken to skillet and add orange juice, honey, onions and pepper. Bring pan juices to a boil, cover, reduce heat and simmer for 20 minutes or until chicken is tender and cooked through.

Remove chicken from pan and arrange over rice on a large platter. Keep warm.

To prepare the sauce, stir the wine or water into the flour and blend well. Add to pan drippings and cook, stirring until thickened. Add the orange sections and orange peel and heat through.

Spoon sauce over chicken. Garnish with orange slices and parsley.

Makes 8 servings
Source: The New California Cuisine: Great Recipes from the Los Angeles Times by Rose Dosti