One-pan Orange Turmeric Chicken Legs with White Wine

• •4 piece Chicken legs ((bone-in, skin-on))
• •1 piece Navel orange
• •3 tbsp Olive oil
• •1 tsp Ground turmeric
• •2 clove Garlic ((minced))
• •1 piece Yellow onion ((thinly sliced))
• •1 tsp Salt ((or to taste))
• •0.5 tsp Black pepper ((freshly ground, or to taste))
• •0.5 cup Dry white wine ((such as Sauvignon Blanc or Pinot Grigio))
• •2 tbsp Fresh parsley or cilantro ((chopped, for garnish (optional)))

Instructions

1. 1

   Squeeze the juice from half of the navel orange into a shallow dish or zip-top bag. Slice the remaining half of the orange into thin rounds. Pat chicken legs dry with paper towels.

2. 2

   To the orange juice, add 2 tablespoons of olive oil, ground turmeric, minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix well to combine. Add the chicken legs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or for up to 12 hours for deeper flavor.

3. 3

   Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or heavy-bottomed pan) over medium heat. Add the sliced yellow onion and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Season with a pinch of salt and pepper.

4. 4

   Remove the chicken from the marinade, letting any excess drip off. Increase the heat to medium-high. Add the marinated chicken legs to the skillet with the onions.

5. 5

   Sear the chicken legs, skin-side down first, for 5-7 minutes per side until beautifully golden and the skin is crispy. Flip the chicken and sear for another 5-7 minutes. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon as it simmers. Let the wine bubble for 1-2 minutes to reduce slightly. Arrange the orange slices around and on top of the chicken. Reduce heat to medium-low, cover the skillet, and continue to cook for another 25-30 minutes, turning occasionally, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part, avoiding the bone. The orange slices will soften and release their aromatic juices into the pan.

6. 6

   Remove the skillet from heat and let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley or cilantro, if desired. Serve hot over steamed rice, mashed potatoes, or roasted potatoes, drizzling with the pan juices.

Chef's Tips

• 💡For extra crispy skin, ensure the chicken legs are patted very dry before searing.
• 💡Using a meat thermometer is crucial to ensure the chicken is cooked through, especially with bone-in cuts.
• 💡Marinating for a longer period (e.g., overnight) will yield a more intensely flavored chicken.
• 💡If your skillet is not oven-safe, transfer the seared chicken, onions, and wine to an oven-safe baking dish before covering and finishing in a preheated oven at 375°F (190°C) for the remaining cooking time.
• 💡If you prefer to avoid alcohol, you can substitute chicken broth for the dry white wine.