4 chicken thighs chicken, deboned but skin on
2 tbs. honey
2 tbs. oil
2 tbs. cognac or brandy
25g cold butter, chopped
1 tbs. white wine vinegar
Salt and pepper
Peel one of the oranges and remove any excess pith. Finely julienne the orange and place in a small pot covered with water. Boil for 5 minutes, strain, cool under the tap and strain again. Juice the rest of the orange.
Peel the other orange and segment. Set aside.
Heat oil in a large frying pan. Season the chicken thighs with salt and pepper and cook skin side down for 3 minutes. Turn them over and cook for a further 2-3 minutes. Remove the chicken from the pan and cover with foil to keep warm.
In the same frying pan add the cognac and flambé. Add the vinegar, honey and orange juice. Boil for 1 minute and whisk in the chopped butter. To finish, add the orange segments and zest and cook for one more minute.
Pour the sauce over the chicken.