Finely chop the garlic, thinly slice the onion, and thoroughly wash the oranges. Peel off the orange-coloured part of the skin of one orange with a peeler, and julienne the peeled skin.
Heat the butter, garlic, and herbs in a pot. Once the butter melts, add the chicken, and cook all sides until golden brown.
Place the chicken skin side down, and add the wine. Simmer for a while to evaporate the alcohol from the wine. Cover the chicken with water, then add the thinly sliced onion.
Boil the orange peels in separate pot for 2-3 minutes. Squeeze the oranges.
Once the chicken becomes tender, sprinkle in the salt. Place the orange peels under the chicken, and pour the squeezed orange juice in the pot. Occasionally pour the sauce over the chicken, and cook until the sauce thickens.
When the sauce thickens, season with pepper. Transfer to a plate and serve.
Story Behind this Recipe
I modified a recipe for duck with orange sauce to one with chicken thigh. I added onion to enhance the flavour. I thought the original recipe was French, but in fact, this dish originated in Florence, Italy in the medieval period.
Season with salt and pepper after the chicken is cooked. The amount shown in the photo is enough for 5 servings. This is an easy-to-cook and foolproof dish, so give it a try.