“An easy, sweet (but not too sweet) chicken recipe from a cookbook of my mother's. Tasty with rice!”
READY IN:
1hr
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Combine sugar and 3 tbsp of water in a small heavy saucepan. Simmer over low heat until sugar dissolves, then bring to a boil over high heat until sugar carmelizes, about 6-10 minutes. Remove from heat and add the vinegar. Return to heat and simmer, stirring until vinegar is incorporated and caramel has thinned.
  2. Stir in the broth, orange juice and zest and bring to a boil. Cook at a rapid boil until reduced by half, about 10-15 minutes. Make cuts in chicken and season with salt an pepper. Place on a non-stick baking sheet.
  3. Spoon half of the orange mixture over the chicken, Bake, basting the chicken with sauce every ten minutes until golden and cooked through - about 30-35 minutes.
  4. Peel and divide the remaining whole orange. Add the orange segments to the remaining orange sauce. Heat through, then spoon over chicken and serve.

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