YOUR CUTTING EDGE DESTINATION
|6934 ROUTE 9
RHINEBECK, NY 12571
STORE HOURS: M - SA 9:30-5:30, SU 11:00-4:30
from the Kitchens of Le Creuset
Tangy hints of orange in this marinated, island-inspired dish develop during the long, slow
overnight and then it cooks for 2 hours in low oven... Also, remember to zest all 3 oranges
before slicing them!
Perfect for 5 1/2 Qt. Round Oven - Serves 8
8 chicken leg quarters, skinned and divided into 2 pieces
1/2 lb (225 g) shallots, peeled and left whole
1 garlic clove, sliced very thinly
4 stalks celery, cut into ¹/2 -inch (1 cm) slices
2 bay leaves
8 sprigs fresh thyme
3 tbsp maple syrup
1 cup (250 ml) dry white wine
3 large oranges
3 tbsp vegetable oil
1 cup (250 ml) hot chicken stock
2 tsp cornstarch
1/2 cup whipping cream
Freshly ground black pepper
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.
Drain the chicken and vegetables through a colander, reserving the marinade, and pat excess
moisture from the chicken.
Rinse and dry the French oven.
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.
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.