Chicken With Orange and Onion

Name: Chicken With Orange and Onion
Total time: 1 h
Yield: 4 servings
Ingredients: 1 orange; 3 tablespoons Worcestershire sauce; 1 medium-large yellow onion, coarsely chopped; 1 teaspoon ground ginger; 1/4 teaspoon kosher salt; Freshly ground black pepper; 1 (3 1/2- to 4-pound) frying chicken, cut in 10 pieces; 2 tablespoons all-purpose flour; 1 tablespoon unsalted butter; 1/2 cup dry white wine

Recipe from Annette Gertner

Adapted by Florence Fabricant

Published May 4, 2022

Chicken With Orange and Onion — David Malosh for The New York Times. Food Stylist; Simon Andrews.

Total Time: 1 hour
Rating: 4(320)
Comments: Read comments

In this recipe, adapted from my mother, Annette Gertner, an orange, pith, skin and all, provides a bittersweet counterpoint for tangy onion to season and dress a whole, broken-down chicken that’s browned on one side, then baked. Worcestershire sauce binds the flavors with a good amount of umami, while some bits of orange and onion paving the chicken skin caramelize in the oven and enrich the pan sauce. —Florence Fabricant

Featured in: What My Mother’s Cooking Taught Me

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Ingredients

Yield:4 servings

1orange
3tablespoons Worcestershire sauce
1medium-large yellow onion, coarsely chopped
1teaspoon ground ginger
¼teaspoon kosher salt
Freshly ground black pepper
1(3½- to 4-pound) frying chicken, cut in 10 pieces
2tablespoons all-purpose flour
1tablespoon unsalted butter
½cup dry white wine

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least ⅔ cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice).
Step 2
Using a whisk or fork, mix ginger, ¼ teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.
Step 3
Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.

Ratings

4 out of 5

320 user ratings

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Comments

Frederick Tibbetts3 years ago

Variation. Whilst using all of the orange peel creates a robust marmalade-like texture, the pith may add too much bitterness for some. If that’s you, use just a fraction of the peel, enlist one more orange and add half its zest or more. (Perfect use for a microplane, if you have one.) If you don’t wish to cut a whole chicken into ten pieces, this will work beautifully with chicken thighs (not skinless) alone.

KPC3 years ago

The idea was good but not successful. The end result was nothing like the photo. I used a navel orange which gave too much pith to juice. The sauce came out tasting of raw onion and pith, and the consistency of cranberry relish. If I were to make it again, I would add dark orange marmalade and possibly candied ginger or rosemary to balance the acidity and bright flavors. I would lightly caramelize the onion and add the orange zest before putting the chicken in the baking dish.

Patty3 years ago

Chop all sauce ingredients in the Cuisinart. In large skillet, simmer sauce ingredients with white wine and favorite herbs for 30-60 minutes. Slice skinless boneless breasts in wide strips, pound slightly, then dredge in flour spiced w/herbs. 10 minutes before dinner, remove sauce to a pitcher. Add 4 Tablespoons of butter to skillet and saute chicken quickly over high heat. Plate the chicken, pour sauce over and sprinkle with parsley. A big hit.

DKCooks5 months ago

I don’t know why more people aren’t making this. I’ve made it twice, but I put chopped onion and zest in a roasting pan, season the chicken and refrigerate overnight. The next day I mix and pour the liquids over the chicken and bake at 375 for an hour. For company, I brown the chicken briefly for a few minutes extra in an hot oven and reduce the juices and pour the sauce over plattered chicken. Pretty great flavors!

AlohaJen1 year ago

I’ve made this a couple of times, following the recipe exactly. It’s a family favorite and I get consistent requests from my kids who love spicy food. This is to say: we did not find it bland -and we eat plenty of spicy foods.

Mawia1 year ago

I used 8 bone-in, skin-on chicken thighs for this recipe. I substituted chipotle bbq sauce for the worchestershire sauce and used the liquid from pickled red peppers in place of dry white wine. Lovely aromas when cooking.

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