The chicken version of Duck L’Orange.
Arty Chicken L’Orange – Serves 4
1 chicken in pieces
2 cups chicken broth
4 tablespoons orange liqueur (preferably Grand Marnier)
2 tablespoon sherry vinegar
3 tablespoon orange marmalade
salt to taste
3 teaspoons grated orange zest
2 pinch cayenne pepper
3 tablespoon duck fat
2 teaspoon plain flour
2 tablespoon butter
Score chicken skin in a criss-cross pattern.
Rub salt into skin on chicken pieces.
Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper in a bowl.
Pat chicken pieces dry with paper towels.
Heat duck fat in a pan over medium heat. Place chicken pieces in pan and cook for 5 minutes.
Flip and cook until they pieces are firm but juicy in the middle.
Put pieces on a plate to rest.
Pour rendered duck fat into a glass jar.
Return pan to medium heat and whisk flour into pan.
Cook and stir until flour is incorporated.
Pour orange mixture into pan and boil.
Cook until sauce thickens and is reduced, 3 to 5 minutes.
Reduce heat to low.
When orange mix stops bubbling, add butter.
Stir until butter is melted and incorporated into the sauce, about 1 minute.
Season with salt to taste.
Spoon sauce over chicken pieces.
Serve with vegetables.