- 2 tablespoons extra-virgin olive oil
- 1 whole chicken (3 1/2 to 4 pounds), quartered
- Coarse salt and ground pepper
- 1 large red onion, sliced into 1/4-inch rounds
- 1/3 cup red- or white-wine vinegar
- 2 cups low-sodium chicken broth
- 1/2 cup dried currants or raisins
- 1/2 cup natural almonds, coarsely chopped and toasted
- 2 oranges, peel and pith removed, flesh cut into segments, juice squeezed from membranes and reserved
- Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over high. Season chicken with salt and pepper. Cook chicken, skin side down, until browned and crisp, 4 minutes. Flip and cook 2 minutes. Transfer to a rimmed baking sheet, skin side up. Bake until chicken is cooked through, 20 minutes.
- Meanwhile, wipe out skillet and heat 1 tablespoon oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add vinegar, broth, and currants; bring to a boil. Reduce to a simmer and cook until liquid reduces by three-quarters, 12 minutes. Stir in almonds, and orange segments and juice. Spoon sauce over chicken and serve.