Baking Spice and Clementine Braised Chicken

Directions

1. Preheat oven to 350°F.
2. Season chicken with salt and pepper.
3. Place in a bowl with flour.
4. Meanwhile, set a deep-sided large oven-safe pan over medium-high heat and add the butter.
5. When the butter has melted and begins to foam, remove chicken from flour.
6. Shake off excess flour and place in pan.
7. Fry until golden brown on both sides (4 to 5 minutes per side).
8. Remove chicken from pan. Drain excess fat.
9. Return pan to stove and adjust low heat to medium-low.
10. Deglaze with white wine, scraping with a wood spoon.
11. While the liquid is reducing, whisk together chicken stock, soy sauce and honey.
12. Add to the pan along with the pearl onions, spices, orange zest and orange juice.
13. Return chicken to pan and bake for 35 to 40 minutes.
14. Once chicken is cooked (check by piercing a piece with a skewer.
15. If the juice runs clear the chicken is cooked) remove and place on a baking sheet.
16. Set the braising liquid aside to cool for a few minutes. Skim fat off top.
17. Place on burner set to high-heat and reduce until half of its volume remains.
18. Strain the liquid.
19. While the liquid is reducing, place chicken in oven set to broil.
20. Broil for 1 to 2 minutes per side, or until skin is crispy.
21. To serve, set out chicken on platter. Top with braising liquid.
22. Garnish with cilantro.