Chicken À L'Orange

By MarieR

Published in 1961, Julia Child's cookbook, Mastering the Art of French Cooking, inspired a love of French food in the U.S. and Duck à l'Orange became a dinner party staple. This update uses chicken and marmalade for a faster and less pricey result.

Ingredients

• 8 shallots, peeled and halved lengthwise (quartered if large)
• 2 tablespoon(s) olive oil
• Kosher salt
• Pepper
• 1 whole(s) (3- to 3 1/2-pound) chicken
• 1/2 cup(s) orange marmalade
• 1 tablespoon(s) white wine vinegar
• 1 tablespoon(s) chopped fresh rosemary
• Steamed green beans, for serving
• Bread, for serving

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from womansday.com

Preparation

Step 1

Heat oven to 425 degrees F. In a large shallow roasting pan, toss the shallots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper.

Cut the chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts — each halved). In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Add the chicken; toss to coat.

Place the chicken mixture in the roasting pan, nestling the pieces among the shallots. Bake until chicken is cooked through and browned and shallots are tender, 25 to 30 minutes. Serve with the green beans and bread, if desired.