Citrus-Wine Chicken

This baked chicken gets a two-stage cook that builds flavor in layers. First, seasoned pieces roast uncovered for 40 minutes until the skin side (skinless here, so the surface) starts to brown and firm up. Then a mix of orange juice, white wine, Worcestershire, and garlic gets poured over, the dish is covered, and everything steams together for another 20 minutes until fall-apart tender.

The pan juices are worth every extra minute it takes to thicken them. Cornstarch and water turn that bright, winey, citrusy liquid into a glossy sauce that clings to the chicken instead of pooling on the plate. Stir constantly while it thickens or you will get lumpy pockets.

Skinning the chicken before baking keeps this solidly in low-calorie territory without sacrificing moisture, because the wine and juice braising step adds it all back.

Chef Tips

• Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Sweet wines will make the sauce cloying once it reduces.
• Stir the cornstarch slurry right before adding it to the pan. Cornstarch settles fast and will clump if it sits.
• Let the chicken rest for 5 minutes after removing it from the pan. This lets the juices redistribute so the meat stays moist when sliced.
• Fresh-squeezed orange juice makes a noticeable difference over carton juice. The flavor is brighter and less one-note.

Variations

• Replace the orange juice with grapefruit juice for a more tart, bitter citrus profile.
• Add a tablespoon of Dijon mustard to the sauce for a French bistro feel.
• Serve over couscous or rice to soak up that pan sauce.