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Not your typical chicken. It’s succulent, sweet from the orange juice, and savory from the mustard and herbs, and classy enough to serve at a simchah. Thanks, Rikki M.
3-4 chicken bottoms
2 blood oranges, sliced into 1/2-inch thick slices
3 tablespoons Glicks Flour, for gravy
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1/2 teaspoon Tuscanini Sea Salt
1 tablespoon smooth + 1 tablespoon wholegrain mustard
3 tablespoons Glicks Soy Sauce
1/2 cup freshly squeezed (1-2 oranges) blood orange juice
1 tablespoon Baron Herzog Chenin Blanc or other white wine
3 tablespoons olive oil
thyme – a few sprigs
Place garlic and salt in a small bowl and combine to make a creamy paste. Add remaining marinade ingredients and whisk together.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Transfer the chicken to a serving platter and make the gravy (see below).
Rinse chicken pieces and pat dry. Marinate them in the orange juice mixture in a large rimmed dish. Cover and refrigerate for at least four hours or overnight. Turn the chicken pieces over after a few hours to ensure that they marinate thoroughly.
Place the chicken and sliced oranges in a large, heavy-bottomed pan, making sure the pieces are not overlapping; pour the marinade liquid over top. Cover and bake for one and a half hours. Uncover to roast for an additional half hour. Baste the chicken a couple of times during baking.
Add the flour to 1/2 cup water and stir well. Whisk the flour mixture into the remaining liquid in the pan and bring to a boil. Stir constantly and continue to boil until the desired thickness is achieved. Serve with roasted orange slices and gravy.
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so the gravy is just 3 tablespoons flour to 1/2 c water (do you mix it with the marinade?) and pour it over the chicken,
Hi Leah, I’m not sure what gravy you’re referring to. Can you please clarify? The recipe calls for a marinade that you’ll marinade the chicken in for a few hours and then pour over the chicken for baking.
can i use chicken breasts
Yes, go for it