- 3 clementines or other oranges sliced thin
- 6 skinless chicken thighs
- 3 tbsp olive oil
- 2 tsp Chinese five spice powder
- 2 garlic cloves chopped
- 1 tbsp butter Kerrygold
- 1/2 cup dry white wine Sauvignon Blanc
- salt and pepper
Preheat oven to 350 degrees.
Coat an oven proof skillet (cast iron) with the olive oil. Salt, pepper and five spice powder the chicken thighs on both sides. Brown in skillet over medium high heat. Cook about 10 minutes.
Put all orange slices in skillet and transfer to oven. Cook until chicken is cooked through, about 10 minutes.
Transfer chicken and oranges to a plate.
Add garlic, wine and butter to same pan and whisk gently. Cook 2 minutes and add chicken and oranges back to pan.
Add salt and pepper to taste. Serve with rice, noodles or quinoa.
Calories: 354kcal | Carbohydrates: 11g | Protein: 30g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 152mg | Sodium: 170mg | Potassium: 523mg | Fiber: 1g | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2.1mg