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1
Cut up chicken into 8 pieces (cutting on parchment paper on top of your cutting board will prevent contamination to the board.
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2
Also, it will be easy clean up).
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3
To cut up chicken, begin removing one leg by cutting into the hip joint.
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4
Separate thigh and leg on each side.
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5
Remove the entire breast, leave the wing on (just remove the end tips) the breast.
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6
Keep the breast bone in to prevent shrinkage but, remove the ribs before cuting into 4 pieces.
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7
Keep the backbone for a stock.
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8
Don't use in this recipe.
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9
In a small bowl, add flour, salt and pepper and lightly coat each piece of chicken with the flour mixture.
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10
IN A DUTCH OVEN OR HEAVY SAUCEPAN, heat 3 tablespoons of olive oil on medium-high heat and brown the coated chicken evenly on all sides; remove from pan; set aside.
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11
Drain all but 1 Tablespoon from saucepan and return to the stovetop heat.
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12
Add whole onions, and sprinkle with sugar (this will facilitate carmelizing).
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13
Cook for 5 minutes or until carmelization begins (onions will begin to brown).
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14
Add chopped onion to saucepan and cook for an additional 3 minutes.
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15
Add orange juice, orange rind, lemon juice, garlic, rosemary to the saucepan (deglazing the brown bits from the chicken and onion).
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16
Return browned chicken to the saucepan and Continue to cook covered about 20- 25 minutes or until onions are fork tender and sauce has slightly thickened.
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17
Remove from heat and whisk in butter.
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18
Plate chicken and onions and pour on the sauce.
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19
Serve with rice.
