Instructions: Skin chicken thighs if desired. Combine orange zest, juice, soy sauce, honey, vinegar, red pepper flakes, salt and pepper in a large bowl. Add chicken and turn to coat all over with marinade. Cover and chill all day or overnight.

Remove chicken from marinade, pat dry. Heat vegetable oil in a large, heavy skillet over medium heat for a minute. Add chicken and cook on both sides until brown, about 5 minutes each. Cover, reduce heat to low and cook about 20 minutes, or until thighs are cooked through.

Remove from pan and keep warm. Add the wine to the pan and stir, loosening any bits of chicken or brown glaze stuck to the bottom of the pan. Add reserved marinade and bring to a boil. Pour any juices that have accumulated around the thighs into the skillet.

Boil until thickened. Serve as a sauce over chicken thighs.

Serves 6. Serve
with mashed potatoes and greens cooked with lots of garlic.

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