Negroni Chicken with Braised Blood Oranges

How ironic. Carefully slicing away at blood oranges until somehow my finger finds its way under my knife. My brand knew sharp-as-hell Global knife. Blood oranges indeed. Luckily that slip was nothing some gauze, a few bandaids & a big glass of wine couldn't fix. Admittedly, this dish is a little complicated & a bit of work, but it is well worth the blood, sweat & tears. Pun intended.

Negroni Chicken with Braised Blood Oranges, for 2

adapted from Bon Appetite, February 2011

1 bone in, skin on split chikcen breast

1 blood orange

1/2 c, chicken stock

1 small yellow onion, sliced

2 sprigs fresh thyme, minced, (about 2 tsp.)

2 sprigs fresh rosemary, minced (about 2 tsp.)

4 tbsp butter

1 tbsp olive oil

1/4 c. sweet vermouth

1 tsp. ground clove

1 tsp. ground cinnamon

1 tsp. orange zest (from the blood orange)

In a medium baking dish combine the vermouth, clove, cinnamon, orange zest & 1 tsp. minced thyme, then add the chicken & let marinate for at least 1 hour or over night.

Preheat the oven to 450F, both the oranges & chicken will cook at this temperature. Meanwhile, melt 1 tbsp. butter over med-low heat & saute the onion along with 1 tsp. thyme & 1 tsp. rosemary until very brown, 30 minutes. While the onions are browning, arrange the orange slices in a shallow baking dish. Then dot each slice with a bit of butter (this should take 2 tsbp in all) & sprinkle with 1 tsp. rosemary. Cover with chicken stock, about 1/4 c., then cover with foil. Bake on the lower rack for 45 minutes.

While the oranges are baking, heat the oil in an oven proof skillet (cast iron preferably). Add the chicken skin side down & sear until browned, bout 4 minutes. Flip & cook for another 2 minutes. Add the marinating liquides. Bake on the upper rack for 15-20 minutes or until the breast reached 160F when an instanr read thermometer..

While the chicken is baking, add the remaining stock & butter to the onions & reduce until syrupy.

Serve the chicken drizzled with the onions & sauce with the braised oranges on the side.