Negroni Chicken with Braised Blood Oranges

Negroni Chicken with Braised Blood Oranges
Negroni Chicken with Braised Blood Oranges

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CHICKEN

  • 4

    quarts cold water

  • 3/4

    cups coarse kosher salt

  • 1/4

    cup sugar

  • 4

    chicken breast halves with skin and bones (2 1/2 to 3 lbs total)

  • 6

    whole cloves

  • 8

    garlic cloves (smashed)

  • 1/4

    cup sweet (red) vermouth

  • 3

    large fresh thyme sprigs, chopped

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon grated blood orange peel

  • 1/2

    teaspoon dried crushed red pepper

  • 4

    tablespoons extra-virgin olive oil, divided

  • SAUCE

  • 3

    Tablespoons unsalted butter - divided

  • 4

    cups thinly sliced onions (about 2 large)

  • 6

    juniper berries, groun in spice mill

  • 1

    cup low-salt chicken broth

  • 1

    teaspoon red wine vinegar

  • 1

    teaspoon chopped fresh marjoram

  • Braised Blood Oranges

  • Fresh marjoram sprigs (for garnish)

Directions

Stir 4 quarts water, 3/4 cup coarse salt and 1/4 cup sugar in large pot until salt and sugar dissolve. Add chicken in single layer. Chill 1 1/2 hours. Remove from brine; pat dry. Toast cloves in skillet over medium heat until beginning to smoke, about 4 minutes. Cool; grind finely. Transfer cloves to 13x9x2 inch glass baking dish. Whisk in next 6 ingredients, then 3 tablespoons oil. Add chicken. Cover and chill overnight, turning chicken occasionally. Preheat oven to 450 degrees. Sprinkle checken with salt and pepper. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is deep brown, 3-4 minutes. Using tongs, turn chicken, skin side up. Place sillet in oven. Roast chicken until cooked through, 20 -25 minutes. Braised Blood Oranges Ingredients 2 Blookd Oranges 1 teaspoon chopped fresh rosemary 1 teaspoon butter 1 cup low salt butter Preheat oven to 350 degrees. Cut oranges into 1/16 to 1/8 inch thick rounds. Arrange orange slices (in layers, if necessary in 11x7x2 inch glass baking dish. Sprinkle with salt and rosemary; dot with butter. Pour in enough broth to cover oranges. Cover dish with foil. Place dish in oven; braise oranges until tender and rind looks translucent, about 1 hour. Cool. DO AHEAD- can be made 1 day ahead. Cover and chill. Rewarm and remove from sauce before using.

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