8 pieces of chicken (any kind)

1/2 lb. shallots – peeled and left whole

1 garlic clove – sliced thin

4 stalks celery – cut into 1/2 “

2 bay leaves

8 sprigs of fresh thyme

3 t maple syrup

1 C. dry white wine

3 large oranges

3 T vegetable oil

1 C. hot chicken stock

2 t cornstarch

1/2 C. whipping cream

salt and pepper to taste

 

Place all the ingredients from the chicken through the white wine into the pan. Put in a zest of orange. Stir well, cover and marinate overnight. Drain through a colander and reserve the marinade. Rinse and dry the pan. Heat the oil in the pan and brown the chicken and vegetables. Add the marinade and stock. Season with salt and pepper. Cover and put in a 275 degree oven for 2 hours, until tender. Cut 2 of the oranges into thick slices. Squeeze the juice from the third and blend with cornstarch and cream. Put the pan on a low burner, add the juice and stir until the sauce is thickened. Put orange slices on top.