Chicken Sauced with Prunes and Oranges
INGREDIENTS
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Orange Juice – 1 cup, freshly squeezed
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Dry Sherry – 1/2 cup; or as needed
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Orange – 1/2, unpeeled, thinly sliced
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Chipotle Chiles – 2, in adobo sauce (canned), finely chopped
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Olive Oil – 1 Tablespoon, plus extra as needed
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Sea Salt – to taste
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Chicken – 3 pounds total, legs and thighs
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Bacon – 1/4 pound, chopped
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Orange Zest – 1/4 cup narrow strips, about 3/4-inch long
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Prunes – 1/2 pound dried, pitted (about 30)
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Orange Marmalade – 3/4 cup (Seville orange preferably)
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Water – 1/2 cup, or as needed
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Orange Juice – 1/4 cup, freshly squeezed
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Cinnamon – 3-inch bark piece
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Orange Zest – of 1 orange, cut in narrow strips, about 3/4-inch long
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