Orange-Wine-Braised Chicken Thighs

For a brighter winter braise, we’ve turned to floral, sweet-tart oranges and zippy, tannic orange wine. The result: falling-off-the-bone tender chicken and a spoon-coating sauce that keeps you going back for bite after bite. The duo offers a just-right balance of acid and sugar and a hit of fermented complexity that mellows out in the sauce while giving it structure.

Orange wine, simply put, is made from white grapes that have been fermented with their skins (like red wine). The result is a complex drink with deep flavor. It’s a broad category, and flavors can range drastically from bottle to bottle. For this recipe we recommend something dry to balance out the citrus. Taste before using: If your bottle skews sweet, you can still use it; just omit the sugar from the recipe.