Stephen Colbert's Mom's Chicken L'Orange

Ingredients

• all-purpose flour (0.25 cup)
• chicken parts (3 pounds)
• salt (0 )
• black pepper (0 )
• vegetable oil (0.25 cup)
• orange juice (1 cup)
• bottled chili sauce (0.5 cup)
• molasses (2 tablespoons)
• soy sauce (2 tablespoons)
• Dijon mustard (1 teaspoon)
• garlic salt (1 teaspoon)
• oranges (3 )
• cooked rice (0 )

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread flour on a plate. Pat chicken pieces dry and season with salt and pepper. Roll chicken pieces in flour to coat them lightly.
3. Heat oil in a wide skillet over medium heat. Oil is ready when a chicken piece lowered into the oil gives off a very lively sizzle.
4. Working in batches, brown the chicken on all sides—don’t overcrowd the pan! Adjust the heat as necessary so the chicken keeps sizzling, without splattering. Move the cooked chicken pieces to a paper towel-lined plate to drain.
5. While the chicken is browning, stir the orange juice, chili sauce, molasses, soy sauce, mustard, and garlic salt together in a small bowl.
6. When all the chicken is cooked, pour off the fat from the pan but leave the brown crunchy bits behind. Return the pan to the heat and pour in the orange juice mixture. Bring to a boil, scraping the bottom of the pan, and simmer for 3 minutes. Remove from the heat.
7. Put the chicken skin-side up in a 3-quart baking dish (9×13-inch or similar). Pour the reduced sauce over the chicken and cover the dish tightly with aluminum foil.
8. Bake for 1 hour or until cooked through. Chicken should reach an internal temperature of at least 165 degrees F (75 degrees C).
9. Move the chicken to a platter and spoon some of the sauce over the top. Garnish with the orange wheels. Serve the chicken with rice and pass the remaining sauce around the table.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 0
• fat: 0 g
• sats: 0 g
• carbs: 0 g
• fibre: 0 g
• protein: 0 g
• salt: 0 g