Connie Lynn - Burlington

2 3-lb broiler-fryer chickens (cut up)
1 medium onion (sliced)
2 cloves garlic (minced)
1/2 cup orange juice
1/4 cup honey
2 tbsp red wine vinegar
1 tbsp Dijon-style mustard
1 tsp ground ginger
1 tsp dried thyme

Preheat oven to 350 degrees. Place large nonstick skillet over medium-high heat; add chicken, a few pieces at a time (do not overcrowd); cook until nicely browned on all sides, about 8 minutes. Remove chicken to a 9 x 13-inch baking dish. Drain all but 1 tbsp chicken fat from skillet. Reduce heat to medium, add onion and garlic; saute, stirring frequently, about three minutes. Stir in orange juice, honey, vinegar, mustard, ginger and thyme. Mix well. Pour over chicken and bake, uncovered, for 45 minutes or until chicken juices run clear, basting occasionally with sauce. Remove chicken and onions to platter. Transfer chicken juices from baking dish to medium saucepan. Cook chicken juices over medium-high heat until sauce reduces and thickens slightly. Season with salt. Serve chicken and onions with sauce. Makes eight servings.

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