2-3 lb. chickens, quartered and skinned
2 tbsp. flour with salt and pepper
2 tbsp. safflower oil
Zest of 1 orange, julienned
3/4 c. dry white wine
3 onions, sliced thin
2 tsp. fresh thyme or 1/2 tsp. dried thyme
2 tbsp. fresh lemon juice
Juice of 4 oranges (1 3/4 c.)
1 tbsp. honey

Dust chicken with flour, sprinkle with salt and pepper. Heat oil in heavy pan. Saute chicken until golden brown, about 5 minutes on a side. Transfer to 9x13 inch baking dish. Scatter orange zest over them. Cook onion in oil in pan until translucent, add thyme and spread over chicken. Add juices, honey and wine into pan and bring to a boil. Reduce to 1 cup. Pour over chicken. Cook in oven uncovered, basting with liquid until juices run clear when thigh is pierced, about 35 minutes.