Island Citrus Chicken
The Pot: Dutch Oven
Ingredients
Serves 4
4 chicken leg quarters, skinned and each divided into 2 pieces
1/4 lb. shallots, peeled and left whole
1 garlic clove, very thinly sliced
2 stalks celery, cut into 1/2-in. slices
1 bay leaf
4 sprigs fresh thyme
1 1/2 Tbl. maple syrup
1/2 cup dry white wine
1 1/2 oranges
1 1/2 Tbl. vegetable oil
1/2 cup hot chicken stock
1 tsp. cornstarch
1/4 cup whipping cream
Salt and pepper
Directions
Place the chicken, shallots, garlic, celery, bay leaf, fresh thyme, maple syrup, white wine and the zest of one orange into the pot and stir well, cover and chill overnight.
Drain the chicken and vegetables through a colander, reserving the marinade, and pat the chicken dry.
Heat the oil in the Dutch oven and brown the chicken and vegetables.
Add the marinade and stock, and season well with salt and pepper.
Cover and transfer to a 275°F oven for about 2 hours or until done.
Squeeze the juice from half an orange; blend with cornstarch and cream in a separate bowl.
Transfer the Dutch oven to a burner on low heat; add the blended juice and stir until the sauce is thickened.
Top with orange slices and serve.
Recipe courtesy of Le Creuset: Le Creuset 5 1/2-qt. Round Dutch Oven, $235, Williams-Sonoma.com