Sunday, September 13, 2020

ORANGE BRAISED CHICKEN

 

ORANGE BRAISED CHICKEN
2 bone-in chicken legs
2 bone-in chicken thighs
2 tablespoons coconut oil
1 cup sliced fennel
1 small red onion, sliced
2 tablespoons orange juice
2 tablespoons Bragg’s amino acids
1/4 cup chicken broth
1 navel orange, half juiced – other half sliced into half moons
Fennel feathers for garnish

  • Preheat oven to 400°.
  • Heat coconut oil in oven proof skillet over medium-high heat.
  • Sear chicken pieces 8-10 pieces until golden on all sides.
  • Transfer chicken pieces to platter and keep warm.
  • Add onions and fennel to sauteing 2-3 minutes until lightly browned.
  • Add orange juice to pan and deglaze.
  • Add amino acids and chicken broth. Bring to a simmer.
  • Add chicken pieces and orange slices and coat well.
  • Place pan in oven for 15-20 minutes until cooked through.
  • Serve with mashed potatoes or white rice.
  • Garnish with fennel feathers.

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