2 (3 lb.) chickens, quartered, skinned with wings removed
2 tbsp. flour
1/2 tsp. salt
2 tbsp. safflower oil
1 orange, julienned zest
3 onions, thinly sliced
2 tsp. fresh thyme or 1/2 tsp. dried
Juice of 4 oranges (approximately 1 3/4 cups)
2 tbsp. FRESH lemon juice
1 tbsp. honey
3/4 c. dry white wine
Pepper, freshly ground

Use a 9 x 13 inch baking dish. Coat chicken pieces with flour. Sprinkle with 1/4 teaspoon salt and some freshly ground pepper. In a heavy skillet, heat the oil and brown the chicken in several batches. Cook until golden brown. Each side should take about 5 minutes. Place pieces in baking dish and cover with orange zest.

Preheat oven to 350 degrees. Put oil in frying pan and cook onions until translucent. Stir in thyme and remaining 1/4 teaspoon of salt and spread the mixture over the chicken.

Pour the orange and lemon juice, honey and wine into the frying pan. Bring liquid to a boil and reduce it to about 1 cup. Pour liquid over chicken. Cook chicken, uncovered, in oven. Baste once. Cook for about 35 minutes. Check chicken by piercing a thigh with a sharp knife. The juices should run clear.