1 chicken, washed and cut into 8 pieces Salt and fresh ground pepper 1 cup gf flour 2 Tablespoons olive oil Grated zest of 1/2 orange 1 orange, cut in half 1/2 cup Madeira wine 1 clove garlic, chopped 1 cup gf chicken stock 1/2 cinnamon stick 1 large tomato, seeded and diced 2 teaspoons chopped fresh tarragon
Preheat oven to 375 degrees F. Season the chicken with salt and pepper. Dredge the chicken all over in the flour. Heat the oil in a large ovenproof skillet over medium-high heat. Add chicken and brown well on all sides. Remove chicken to a plate and set aside. Add orange halves, cut side down to the skillet and cook until caramelized, about 3 minutes. Return the chicken to the skillet and sprinkle with the orange zest. Add wine and garlic and reduce until about 1/2 cup of the liquid remains. Add the chicken stock, cinnamon stick, tomatoes and tarragon and bring to a boil. Cover the skillet and place in the oven for 40 minutes. Remove the chicken to a serving plate. Season the braising liquid to taste with salt and pepper and pour the sauce over chicken to serve.