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Island Citrus Chicken

8chicken leg quarters, skinned and divided into 2 pieces
1/2 lbshallots, peeled and left whole
1 clovegarlic, sliced very thinly
4 stalkscelery, cut into 1/2-inch slices
2bay leaves
8 sprigsfresh thyme
3 tbspmaple syrup
1 cupdry white wine
3 largeoranges
3 tbspvegetable oil
1 cuphot chicken stock
2 tspcornstarch
1/2 cupwhipping cream
Freshly ground black pepper
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Island Citrus Chicken - Equipment List

Stock Pots
Chefs Knife

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Island Citrus Chicken - Instructions

Place the chicken, shallots, sliced garlic, celery, bay leaves, fresh thyme, maple syrup and white wine
into the Le Creuset 5 1/2-quart Round French Oven. Add the zest of the oranges, stir well, cover and
chill overnight.

Drain the chicken and vegetables through a colander, reserving the marinade, and pat excess moisture
from the chicken.

Rinse and dry the French oven.

Heat the oil in the French oven and brown the chicken and vegetables in batches. Add the marinade and
stock, and season well with salt and pepper. Cover and transfer to a 275F oven for around 2 hours or
until the chicken is very tender.

Peel and remove the white pith layer from two oranges, then cut these oranges into thick slices. Squeeze
the juice from the third and blend with cornstarch and cream. Transfer the French oven to a burner on
low heat, add the blended juice and stir until the sauce is thickened. Arrange the chicken with orange
slices around the top.

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Island Citrus Chicken - Instructions Continued

Recipe provided by Le Creuset

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