- 4 chicken thighs
- 3/4 cup flour (type "00" or all purpose)
- 2 Navel oranges
- 1 garlic cluster
- 1 small shallot chopped
- 2 Tbsp evo oil
- salt & pepper
- 1 sprig fresh rosemary
- 1/4 cup white wine
- 1/2 cup fresh cranberries, optional
- 1 Tbsp chopped fresh parsley
- Pour flour into a shallow bowl, season with salt and pepper, and give it a good stir.
- Season all sides of the chicken thighs with salt and pepper, and place into the bowl with the flour. Coat them well with the flour, and shake off any excess flour then place onto a dish.
- Take one orange wash and dry it. Cut off the ends and cut into thin rounds. Set aside.
- In a medium cast skillet heat up olive oil on high heat. Place thighs in skin side down and sear until you get a nice golden brown color. This takes 2 minutes or so.
- Turn chicken over and do the same. Once the thighs are all nice and crispy, toss in the chopped shallots, and stir with a wooden spoon, getting them all up into the juices and oil.
- Next pour in the wine and cut one orange in half. Squeeze all the juice into the skillet making sure to catch those seeds. Give it another good stir! Turn heat to low. Keep the chicken skin side up.
- Take a garlic cluster, cut off the top, and place it in the center with the chicken surrounding it.
- Break up the rosemary and sprinkle it over top. Taste the sauce for seasoning and adjust accordingly.
- Pre-heat oven to 375° F convection bake.
- Take those orange slices and place in the skillet all around the chicken. Make sure to embed them into the sauce.
- Sprinkle with the fresh cranberries. Also zest those orange halves and sprinkle over the top.
- Now time to put it into the oven on the middle rack and bake for 15 minutes or until a thermometer inserted into the middle of the thigh reads 168° F.
- Take out of oven.
- Find a beautiful serving platter. Place orange slices all around the outside of the platter.
- Take chicken and put into the middle of the dish. Pour all that lovely sauce over top.
- Garnish with a sprinkling of fresh chopped parsley.
- Ready to serve.
You can use whatever chicken parts you like, whether breasts, legs, wings, back. It is all good.
If you want it gluten free you can use rice flour or tapioca starch for the dredging process. Or don't dredge at all.
If your sauce reduces quite a bit you can add some water, or orange juice into the pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main, Meat
- Method: Stovetop/oven
- Cuisine: Italian
Keywords: Orange chicken, navel oranges, garlic, shallots, family meal, one pan recipe, rosemary, Italian cuisine, cranberries,