A simple winter chicken braise of mandarins that ends up tender and juicy with a savory orange sauce.
Course: dinner, Main Course
Keyword: braise, chicken, citrus, dinner, orange
Author: Mikayla M
6pieceschickenbone in, skin on
1 1/2 tspkosher salt
3/4 tspground ginger
1cuponion, diced1 medium onion
1tbsgarlic, minced3 cloves
6smallmandarinszested, peeled & segmented
Heat a large oven safe pot or pan over medium high heat and preheat your oven to 325°F.
Pat your chicken dry and divided salt, pepper, and ginger evenly among the chicken pieces. Add oil to hot pan and heat until shimmering.
Add seasoned chicken skin side down into the pan and cook until skin is browned, 5 to 7 minutes.*
While your chicken is browning, dice your onion, garlic, and zest your mandarins. Then peel and segment your mandarins.
Remove seared chicken from the pan and place skin side up on a plate. Turn your burner down to medium and add the onion, saute until beginning to soften and caramelize, about 4 minutes.
Add garlic and zest to the onions and stir until fragrant, about 30 seconds.
Add in chicken stock, honey, and soy sauce and stir, scraping along the bottom of the pan to release the brown bits on the bottom of the pan.
When honey is dissolved, add in orange segments and bring the whole mixture to a gentle boil. When boiling return chicken into the pan, nestling into the braising liquid so it comes halfway up.
Cover the pan tightly and place into the oven to cook for 1 hour and 15 minutes.*
Remove from oven, stir the sauce around and serve chicken with a big spoonful of sauce.
*For best browning, don't move the chicken around in the pan until the skin released naturally from the pan. *For optional additional browning, after 1 hour and 15 minutes, remove the lid and turn the oven up to 375°F. Baste the chicken with a spoonful of braising liquid and return to oven, uncovered for 5 minutes. Repeat once then serve. *Cook times and nutritional information is provided as a best estimate. Changes may occur based on brand and equipment variation.