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Island Citrus Chicken
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Prep: 480 mins   Cook: 120 mins
Servings: 8
Difficulty:  7 of 10
"The tangy hints of orange in this marinated, island-inspired dish will excite the senses and enliven any celebration."
· 8 Chicken leg quarters, skinned and divided into 2 pieces
· 1/2 Pound(s) Shallots, peeled & left whole 
· 1 Garlic clove sliced very thinly
· 4 Stalks celery, cut into 1/2 inch slices
· 2 Bay leaves 
· 8 Sprigs fresh thyme 
· 3 Tablespoon(s) Maple Syrup 
· 1 Cup(s) Dry white wine 
· 3 Large oranges 
· 3 Tablespoon(s) Vegetable oil 
· 1 Cup(s) Hot chicken stock 
· 2 Teaspoon(s) Corn starch 
· 1/2 Cup(s) Whipping cream 
Step 1: Place the chicken, shallots, sliced garlic, celery, bay leaves, fresh thyme, maple syrup and white wine into the Le Creuset 5¹/2-quart Round French Oven. Add the zest of the oranges, stir well, cover and chill overnight.

Step 2: Drain the chicken and vegetables through a colander, reserving the marinade, and pat excess moisture from the chicken.

Step 3: Rinse and dry the French oven.

Step 4: Heat the oil in the French oven and brown the chicken and vegetables in batches. Add the marinade and stock, and season well with salt and pepper. Cover and transfer to a 275°F oven for around 2 hours or until the chicken is very tender.

Step 5: Peel and remove the white pith layer from two oranges, then cut these oranges into thick slices. Squeeze the juice from the third and blend with cornstarch and cream. Transfer the French oven to a burner on low heat, add the blended juice and stir until the sauce is thickened. Arrange the chicken with orange slices around the top.

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