Citrus chicken by Laurent Mariotte

Ingredients

For 4 servings

• •1 1 farmer chickens
• •1 1 chinese pomelos
• •1 1 orange
• •1 1 green lemon
• •2 c. à soupe 2 tablespoons of orange jam
• •50 cl 50 cl of poultry broth
• •100 g 100 g gingerbread
• •5 cl 5 cl cider vinegar
• •grape seed oil
• •fine grey salt
• •mill pepper

Method

1. 1.Preheat the oven to 160°C.
2. 2.Peel alive and remove the citrus segments. Reserve on a plate and press the remaining juice.
3. 3.Pour grape seed oil into the casserole and sizzle the seasoned chicken pieces. Put on a plate and add the orange marmalade and let caramelize gently.
4. 4.Deglaze with cider vinegar and citrus juice and let halve.
5. 5.Add the gingerbread into pieces, then the thigh pieces and the chicken wings into the casserole, pour the broth. Cover and bake for 45 minutes.
6. 6.Finally, add the chicken whites and continue cooking for 15 minutes always covered.
7. 7.Place the citrus quarters on the poultry, table with sauce and serve.
8. 8.N.B.: A pan of gnocchi can be a wise accompaniment.