2 or 3 blood oranges
2 lb. Chicken, cut into 8 pieces (giblets reserved for another use)
2 Tbs. butter
1 Tbs. vegetable oil
¼ - ½ tsp. salt, to taste
white pepper
scant ½ tsp. dried rosemary, very finely crumbled
1½ Tbs. minced shallots
1/3 cup dry white wine or dry vermouth
Grate slightly less than ½ Tsp. orange rind and reserve. Halve 1 orange and squeeze juice; if there is less that about 1/3 cup, squeeze more to make that amount. Peel remaining orange (or orange plus the cut half), removing all white pith. With sharp knife cut between membranes to release orange sections. Reserve.
Remove bits of loose fat from under chicken skin. Dry pieces. Heat 1 Tbs. butter and the oil in a wide skillet. Sauté chicken over moderate heat until golden brown-about 4 minutes on each side. Sprinkle with salt and pepper to taste. Set aside breast pieces.
Add grated rind, rosemary, and shallot to chicken in pan. Cover tightly and cook over low heat for 8 minutes. Turn pieces, then add reserved breast pieces to pan. Re-cover and cook about 10 minutes, until cooked through, turning breast pieces halfway through. Place on serving dish in a warm oven.
Pour out most fat from pan. Add wine; boil, stirring and scraping, until reduced to about 2 Tbs. Add orange juice; boil briefly, stirring, until sauce reaches the desired consistency. Taste and season. Off heat swirl in remaining Tbs. butter
Arrange oranges with chicken. Pour sauce over all; serve at once. Set uncovered dishes in top third of oven and bake until topping is browned, about 30 minutes.
