1 large orange
750g of chicken thighs, legs, and breasts cut into pieces
Salt and black pepper to taste
1/2 cup (chalice) of smooth red wine
2 tablespoons of jaboticaba jelly
2 1/2 tablespoons of mustard
2 tablespoons of vinegar
1 large orange
750g of chicken thighs, legs, and breasts cut into pieces
Salt and black pepper to taste
1/2 cup (chalice) of smooth red wine
2 tablespoons of jaboticaba jelly
2 1/2 tablespoons of mustard
2 tablespoons of vinegar
Preheat the oven to high heat
Zest the orange peel to get 1/2 tablespoon and squeeze the juice to get two tablespoons. Reserve
Run your fingers under the skin of each chicken piece and place a quarter slice of orange underneath each one
Season with salt and pepper
Place the chicken in a baking dish and bake for 15 minutes
In a saucepan, mix the wine with the jelly and orange juice
Bring to a boil and stir until the jelly melts
Cook for eight minutes or until the sauce thickens slightly
Remove from heat, add the mustard, vinegar, and orange zest
Brush the chicken with the glaze and continue baking until the juices run clear when pierced with a fork
Arrange the chicken pieces on plates
Place the glaze on top and serve immediately.
