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Meat
Medium
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
Loaded with flavor, this dish is always a hit. You can make the sauce up to five days ahead and refrigerate.
6 chicken capons (deboned thighs with skin on), or boneless, skinless dark chicken
1/2 cup Gefen Potato Starch
1 (20-ounce / 570-grams) can of Gefen Pineapple Rings, juice reserved for sauce
1 tablespoon oil
2 teaspoons Gefen Potato Starch
juice from can of pineapple rings
1/2 cup Baron Herzog Chenin Blanc or other sweet or semisweet white wine
1/2 cup orange juice
juice of 1/2 lemon
3 tablespoons Tuscanini Apricot Jam
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
To make the sauce, place the oil in a small pot with the potato starch and mix to create a roux.
Add the remaining sauce ingredients and stir over medium heat until thickening. Remove from heat and let cool. If the mixture is too thick, thin down a bit with water or more orange juice (up to 1/4 cup).
Dredge the chicken pieces in the potato starch.
Arrange the pineapple rings on the bottom of your baking dish. Place chicken skin-side up on top and smear the sauce over the skin.
Bake covered for a half hour. Uncover and bake for another 45 minutes.
Photography: Moishe Wulliger Styling: Renee Muller
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