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1
ORANGES & LIMES: Cut 6 long strips of zest from the oranges and 4 long strips from the limes.
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2
Peel the oranges and limes with a knife, removing all the white pith.
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3
Working over a bowl, release the orange and lime sections from the membranes.
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4
Reserve 1/2 cup of the juice.
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5
SAUCE: Separate meat from bones.
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6
If making sauce in advance, store the meat in the refrigerator until needed.
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7
Heat vegetable oil in a large oven proof skillet.
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8
Coursely chop the bones then brown over high heat (about 4 min).
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9
Reduce heat to moderate, add the shallot, garlic and thyme.
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10
Stirring occassionally, cook until shallot is golden.
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11
Add the wine and bring to a boil over high heat until reduced to 1/2 cup.
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12
Add the stock and reserved zest strips; simmer over moderate heat until reduced by half (about 10 minutes).
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13
Add the reserved citrus juice and simmer for 10 minutes more.
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14
Strain the sauce into a saucepan and boil over high heat until reduced to 1-1/4 cups (about 8 minutes).
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15
Wipe out the skillet.
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16
CHICKEN: Preheat oven to 400 degrees.
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17
Heat the olive oil in the skillet.
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18
Season the chicken with salt and pepper.
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19
Add to skillet skin-side down.
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20
Cook over moderate heat until skin is browned (about 4 min).
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21
Turn over and roast in oven for 30 minutes or until just cooked through.
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22
Transfer to serving plate.
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23
FINISHING: Pour off the fat in the skillet.
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24
Add the citrus sauce and bring to a boil over high heat.
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25
Scraping up any brown bits in skillet.
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26
Reduce to 1 cup.
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27
Add the reserved fruit sections and cook to warm through.
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28
Remove skillet from heat.
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29
Add butter, gently stirring.
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30
Season with salt and pepper.
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31
Spoon over chicken pieces.
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32
Serve immediately.
