Chicken L'Orange is a classic french dish that Julia Child made very popular back in the day. Recently there was a recipe in Woman's Day magazine with their altered and easier version of the dish. I didn't have any orange marmalade so I substitued apricot and it was so delicious. I even got my husband who does NOT like chicken on the bone in any form to admit that he thought it was a keeper. I'm thinking this would work great on chicken thighs as well and I think next time I'll experiment with boneless chicken thighs.
RECIPE ADAPTED FROM WOMAN'S DAY OCTOBER 2012
Ingredients:
8 shallots, peeled and halved (large ones should be quartered)
2 T olive oil
6 chicken drumstricks or legs or thighs
½ C apricot marmalade (or orange)
1 T white wine vinegar
1 T herbs de provence
kosher salt and fresh black pepper
Recipe:
1. Preheat oven to 425. In a bowl toss shallots with 1 T oil and ¼ teaspoon salt and pepper.
2. In a seperate bowl whisk together the mamalade, vinegar, herbs, remaining oil, ¼ teaspoon salt and pepper. Once combined add chicken one piece at a time to coat, lying each piece on a foil lined baking sheet. Spoon remaining marmalade mixture over each piece of chicken.
3. Pour shallots on baking sheet, nestling in between chicken pieces.
4. Bake until chicken is cooked through and browned, about 25 minutes.
***Great served with green beans and rice.
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