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  Honey & Orange Glazed Chicken
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 217
Ingredients:
2 Broiler-fryer chickens (3lb ea), cut up
1 tsp Salt
1/4 tsp Fresh ground black pepper
1 tbsp Canola oil
1 medium Onion, sliced
2 cl Garlic, minced
1/2 cup Orange juice
1/4 cup Honey
2 tbsp Red wine vinegar
1 tbsp Dijon-style mustard
2 tbsp Grated fresh ginger
1 tbsp Chopped fresh thyme
Instructions:
Preheat oven to 350 degrees F. Season chicken with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Working
in batches, cook chicken until nicely browned on all sides, about 8
minutes. Transfer to a 9-by-13-inchbaking 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 medium-high 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
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