Oregano Orange Chicken
Olive Oil- Enough To Coat Skillet
8 Chicken Thighs -Or Chicken Parts
1/2 Cup White Wine
1/2 Cup Chicken Broth
1 Tablespoon Oregano
Salt and Pepper to Taste
Season chicken with salt and pepper. In large skillet, with olive oil, on medium heat, brown chicken on all sides and almost cooked through, about 10-15 minutes depending on the size of the chicken. Slice 1 orange in thin rounds, add slices into skillet the last 5 minutes of frying. Remove chicken and orange from pan and set aside.
In same skillet, add wine and broth, simmer until reduced by 1/4. Zest 1/2 of the remaining orange and juice the orange, add to pan. Season with oregano, salt and pepper. Simmer sauce about 5 minutes to reduce. Return chicken to pan, and simmer for another ten minutes, or until cooked through, basting chicken with pan juice.
Place chicken and orange on serving platter, pour sauce over chicken or serve on the side. Serve. Enjoy!