Recipe - Honey And Orange Glazed Chicken

2 Broilerfryer chickens (3lb
ea); cut up
1 teaspoon Salt
One fourth teaspoon Fresh ground black pepper
1 tablespoon Canola oil
1 md Onion; cut or sliced up
2 cl Garlic; minced
One half cup Orange juice
One fourth cup Honey
2 tablespoon Red wine vinegar
1 tablespoon Dijonstyle mustard
2 tablespoon Grated fresh ginger
1 tablespoon Chopped fresh thyme

Preheat oven to 350 degrees F. Season chicken with
salt and pepper. Heat oil in a large nonstick skillet
over mediumhigh heat. Working in batches, cook
chicken until nicely browned on all sides, about 8
minutes. Transfer to a 9by13inchbaking 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
thyme.
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 mediumhigh
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 MMRecipes Digest V3 #216

Date: 10 Aug 96 00:07:53 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM