Orange-Wine-Braised Chicken Thighs

bonappetit.com

jkgourmet

Per reviews less water (better than bullion recommended) and less mustard.

1½ tsp. paprika

1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided, plus more

2½ tsp. freshly ground pepper, divided, plus more

2½ lb. skin-on, bone-in chicken thighs (about 6 medium), patted dry

¼ cup (or more) extra-virgin olive oil

2 small oranges, cut into quarters

3 small red onions, roots trimmed, with ends left intact, peeled, quartered through root ends

12 garlic cloves, peeled

2 Tbsp. all-purpose flour

2 cups orange wine, dry rosé, or tart, high-acid white wine (such as Sauvignon Blanc or Riesling)

1 cup fresh orange juice

1 cup low-sodium chicken broth

⅓ cup Dijon mustard

4 Tbsp. unsalted butter

1 Tbsp. granulated sugar

4 sprigs rosemary, tied together with kitchen twine

Directions at bonappetit.com

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