Negroni Chicken with Braised Blood Oranges (not pictured) -Adapted from Bon Appetit

This is a fairly com-plicated dish but well worth the time and effort. It requires an overnight marinade. Start by brining 4 chicken breasts in 4qts of water with 1/2C salt and 1/4C sugar for 2 hrs. or so. While the chicken brines, prepare the marinade by mixing 1/4t ground cloves, 8 minced garlic cloves, 1/4C sweet vermouth, 1T dried thyme, 1t ground cinnamon and 1/2t cayenne pepper. Mix the spices with 3T olive oil. Add the chicken to the mix cover and refrigerate overnight. Braise the sliced orange in 1C of chicken stock 1t dried thyme for 1 hr. in a 350 degree oven. We couldn't get blood oranges so used just regular orange slices. The sauce can be made in advance while the chicken is marinating. Slice 2 large onions and caramelize them in a saute pan with 2T of butter. Take your time and do this slowly, over moderate heat until the onions are light brown in color. Add 6 crushed juniper berries, or as we did, 3T gin. Add 1C of the braising liquid from the oranges and stir until it is incorporated. Set the sauce aside. Remove the chicken from the marinade and brown in an oven proof skillet and then place in a 450 degree oven for about 20 min. Place the onions under and on the chicken and serve with the braised orange slices. Garnish with minced green onions. We served the dish with rice pilaf. Delicious mix of flavors. We also think the same recipe would be wonderful with a pork tenderloin.