BOHEMIAN ORANGE CHICKEN

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Bohemian Orange Chicken image

This Eastern European comfort food dish was inspired by two duck recipes: duck à l'Orange and a Bohemian-style roasted duck. The caraway-scented sweet and sour orange sauce works really well with chicken. Serve on top of traditional Czech bread dumplings alongside sautéed cabbage. Adapted from a recipe by Andrew Zimmern.

Provided by Chef John

Categories     Baked Chicken Thighs

Time 1h55m

Yield 4

Number Of Ingredients 17

8 (5 ounce) bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 tablespoon olive oil
½ cup diced onion
1 pinch kosher salt
1 tablespoon white sugar
2 cloves garlic, minced
1 medium orange, zested
⅔ cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
2 cups chicken broth
1 pinch ground cinnamon
1 pinch cayenne pepper
⅛ teaspoon freshly ground black pepper
1 tablespoon caraway seeds
1 splash water, or as needed
1 teaspoon grated orange zest

Steps:

  • Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
  • Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
  • Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
  • Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
  • Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
  • Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove from the oven and baste again. Garnish with grated orange zest and serve.

Nutrition Facts : Calories 706.6 calories, Carbohydrate 17.2 g, Cholesterol 241.2 mg, Fat 47.3 g, Fiber 2.3 g, Protein 51 g, SaturatedFat 12.8 g, Sodium 1859.3 mg

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