sweet and tangy mediterranean citrus chicken

How To Make sweet and tangy mediterranean citrus chicken

• 1

  Preheat oven to 325 degrees. Sprinkle chicken thighs with salt and pepper.
• 2

  In a dutch oven, brown chicken in olive oil until skin is golden brown and crisp. Remove chicken.
• 3

  Sprinkle sugar over cut sides of lemon halves and orange quarters. Cook fruit, cut side down, in hot drippings in Dutch oven over med-high heat about 5 min. or until fruit browns and sugar melts and begins to bubble. Reduce heat to med-low and cook an additional 3 minutes. Add the prunes along with the garlic, onion and cinnamon stick.
• 4

  Increase heat to high and stir in wine. Bring mixture to a simmer, stirring to loosen browned bits. Cook 3-6 minutes or until most of the liquid has evaporated. Stir in bay leaves, thyme and stock. Nestle chicken in mixture and place a piece of parchment paper directly on chicken and cover dutch oven with a tigh-fitting lid.
• 5

  Bake at 325 degrees for 1 hr and 30 min. or until chicken is tender. Let chicken stand, covered, in dutch oven for 30 minutes. Discard parchment paper and transfer chicken to a platter ; cover to keep warm. Skim fat from cooking liquid and then pour through a sieve into a saucepan. Reserve lemons and oranges; discard remaining solids. Bring sauce to a simmer over med-high heat. Remove from heat and add butter - whisk until sauce is smooth. Garnish chicken with lemons and oranges and serve with sauce on the side.
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