Skillet orange chicken thighs (Pollo all'arancia) savory meets sweet in a most Italian delectable way. Moist crispy skinned chicken is bathed in a wine and orange sauce, with hints of garlic, rosemary, and lovely bright notes from the cranberries, with sweetness coming from those lovely shallots. This is definitely a must try!
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.