Makes 4 servings. Difficulty
1 chicken, cut into 8 pieces 4 teaspoons gf dijon mustard 1 cup gf ham, cubed 1/2 onion, chopped 2 Tablespoons unsalted butter, cut into bits Salt and freshly ground black pepper 1-1/2 cups orange juice 1/4 cup brown sugar, packed
Preheat oven to 375°F.
Rinse chicken pieces and pat dry. Spread dijon mustard equally over chicken pieces. Arrange chicken, skin-side down, in a large baking dish. Sprinkle chicken with ham, onions and butter pieces. Season with salt and freshly ground black pepper. Pour orange juice around chicken.
Bake, basting halfway through, for 30 minutes. Turn chicken pieces over and sprinkle with brown sugar. Bake until chicken is golden and cooked through, about 20 minutes longer. Add more orange juice if the pan seems dry.
Remove chicken to a platter and tent with foil to keep warm.
Strain sauce into a small saucepan. Bring liquid to a boil; boil until syrupy. Adjust seasonings to taste with salt and freshly ground black pepper.