What’s Cooking in Gail’s Kitchen? Something to Savor: Quartered Chicken with Oranges! If you are fortunate enough to be the recipient of a Fruit-of-the-Month Club, you will not only have premium fresh fruit delivered to your door, but tucked inside the box is a recipe card with serving suggestions. Thanks go out to the families of Brandi and Jennifer! Today’s special features the Cara Cara Orange, which is a sweet seedless variety with interesting undertones of cherry and blackberry. The delightful taste is less acidic than ordinary oranges. And the pinkish-red flesh reminded me of its distant cousin, the blood orange. My compliments to Harry & David.*
QUARTERED CHICKEN WITH ORANGES
2 sections of quartered chicken, leg and thigh portion
1 teaspoon kosher salt
1/8 teaspoon cracked black pepper
2 Cara Cara oranges, quartered
1/2 onion, chopped in chunks
2 cloves garlic, chopped
2 tablespoons olive oil
1 tablespoon rosemary leaves
1 teaspoon Herbes de Provence
2 sprigs fresh thyme
Preheat oven to 350°. Salt and pepper the chicken on both sides. Place chicken in an iron skillet. Surround it with oranges, onion, and garlic. Rub the chicken well with olive oil. Sprinkle with rosemary leaves and Herbes de Provence. Tuck two sprigs of thyme in between chicken. Bake one hour until golden and internal temperature is 165°.
*I receive no recompense for featuring Harry & David Fruit-of-the-Month.