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Ingredients

• 2   navel oranges
• 2   limes
• 6 6-ounce  chicken breast halves, on the bone with skin
• 2 tablespoons  vegetable oil
• 1   small onion, coarsely chopped
• 1   large garlic clove, coarsely chopped
• 1   thyme sprig
• 1 cup  dry white wine
• 3 cups  chicken stock or low-sodium broth
• 3 tablespoons  extra-virgin olive oil
•   Salt and freshly ground pepper
• 1 tablespoon  unsalted butter

Description

CHEF WAY: At The New Rivera In Los Angeles, John Sedlar Fuses French Technique With Latin-American Flavors In Dishes Like This Pan-roasted Chicken. He Flavors The Bird With A Range Of Citrus, Including Cara Cara Oranges, Blood Oranges And Pomelos. EASY WA

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