Orange-Wine-Braised Chicken Thighs

Preparation

1. Step 1

   Place a rack in middle of oven; preheat to 350°. Mix 1½ tsp. paprika, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1½ tsp. freshly ground pepper in a small bowl. Pat 2½ lb. skin-on, bone-in chicken thighs (about 6 medium) dry and sprinkle all over with spice mixture. Set aside.

   Step 2

   Heat ¼ cup extra-virgin olive oil in an ovenproof Dutch oven or other heavy pot over medium. Cook 2 small oranges, cut into quarters, on cut sides until browned and blackened in spots, about 2 minutes per side. (Oil might spatter, so have a lid nearby to place on top if needed.) Transfer oranges to a large plate.

   Step 3

   Add more oil to same pot if dry and cook 3 small red onions, roots trimmed, with ends left intact, peeled, quartered through root ends, on cut sides until browned, about 2 minutes per side. Transfer to plate with oranges. Add 12 garlic cloves, peeled, to pot and cook, stirring often, until browned, 2–3 minutes. Transfer to plate with oranges and onions.

   Step 4

   Working in batches if needed, cook reserved chicken thighs, skin side down, in pot, undisturbed, until deep golden brown underneath and they release easily from pan, 7–9 minutes. Turn skin side up and transfer to a separate plate.

   Step 5

   Cook 2 Tbsp. all-purpose flour in pot, stirring constantly, until no dry pockets remain, 30–60 seconds. Gradually pour in 2 cups orange wine, dry rosé, or tart, high-acid white wine, whisking constantly to prevent clumping, then stir in 1 cup fresh orange juice, 1 cup low-sodium chicken broth, ⅓ cup Dijon mustard, 4 Tbsp. unsalted butter, 1 Tbsp. granulated sugar, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 1 tsp. freshly ground pepper. Bring to a boil and cook until sauce is reduced by half and thinly coats a spoon, 8–10 minutes. Taste sauce and season with more salt and pepper if needed.

   Step 6

   Remove pot from heat and scatter oranges, onions, and garlic around. Nestle chicken thighs in, skin side up, so they’re about halfway in sauce; add 4 sprigs rosemary, tied together with kitchen twine. Roast in oven, uncovered, until chicken is very tender and easily pulls away from bones, about 1 hour.