Honey and Orange Glazed Chicken

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Title: Honey and Orange Glazed Chicken
Yield: 8 Servings
Categories: Meat/poul, Holiday, Jewish


2 Broiler-fryer chickens (3lb
-ea); cut up
1 ts Salt
1/4 ts Fresh ground black pepper
1 tb Canola oil
1 md Onion; sliced
2 cl Garlic; minced
1/2 c Orange juice
1/4 c Honey
2 tb Red wine vinegar
1 tb Dijon-style mustard
2 tb Grated fresh ginger
1 tb Chopped fresh thyme

Preheat oven to 350 degrees F. Season chicken with
salt and pepper. Heat oil in a large nonstick skillet
over medium-high heat. Working in batches, cook
chicken until nicely browned on all sides, about 8
minutes. Transfer to a 9-by-13-inchbaking dish.
Drain all but 1 tablespoon of chicken fat from
skillet. Reduce heat to medium, add onion and garlic
and saute, stirring frequently, for 3 minutes. Stir
in orange juice, honey, vinegar, mustard, ginger and
Pour over chicken and bake uncovered, basting
occasionally with sauce, for 45 minutes or until
juices run clear when chicken thigh is pierced with a
knife. ( if sauce evaporates, add more orange juice or
water) Transfer chicken and onions to platter. Pour
pan juices into saucepan and cook over medium-high
heat until sauce reduces and thickens slightly. Season
with salt if desired and pour over chicken.

Nutritional info per serving: 397 cal; 45g pro, 14g
carb, 17g fat(40%), 432mg sod., 136mg chol, .6g fiber

Source: Adapted from a recipe provided by the National
Honey Board Miami Herald, 9/14/95
format: 8/9/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #216

Date: 10 Aug 96 00:07:53 EDT

From: "Lisabeth Crawford (Pooh)"