4 boneless chicken thighs and 4 drumsticks (1.2 kg) without skin
1 medium onion (100 g) finely chopped
3 cloves of garlic, minced
1 tablespoon of salt
1 cup of orange juice (240 ml)
1/2 cup of white wine (120 ml)
1 tablespoon of thyme, minced
3 sprigs of thyme
2 tablespoons of butter
1/2 tablet of chicken broth dissolved in 1 cup of warm water (240 ml)
1 tablespoon of cornstarch
120 g of dried damson
4 boneless chicken thighs and 4 drumsticks (1.2 kg) without skin
1 medium onion (100 g) finely chopped
3 cloves of garlic, minced
1 tablespoon of salt
1 cup of orange juice (240 ml)
1/2 cup of white wine (120 ml)
1 tablespoon of thyme, minced
3 sprigs of thyme
2 tablespoons of butter
1/2 tablet of chicken broth dissolved in 1 cup of warm water (240 ml)
1 tablespoon of cornstarch
120 g of dried damson
Preheat the oven to 180°C (medium)
In a bowl, season the chicken with onion, garlic, salt, orange juice, white wine, and thyme
Place the seasoned chicken in a 23 cm x 35 cm baking dish and top with sprigs of thyme
Cover with aluminum foil
Bake in the preheated oven until the chicken is cooked through (approximately 50 minutes)
Remove the foil and brush the chicken with butter
Bake until golden brown (approximately 40 minutes)
Transfer the chicken to a serving dish and reserve
Strain the sauce from the baking dish into a medium pan
Add chicken broth, cornstarch, and damson and cook over high heat, stirring, until thickened (approximately 8 minutes)
Spoon the sauce over the chicken and serve immediately
(795 calories per serving)
