Chicken with bitter orange marmalade

1. Preheat the oven at 180°C (th. 6). Cut the three oranges into fine slices. Brown the 4 chicken thighs in olive oil for 5 minutes. Add salt and pepper to taste.

2. In a baking dish, place the oranges with 3 sticks of cinnamon. Add the chicken. Cover generously with 1/2 a jar of bitter orange marmalade and sprinkle 4 fresh tarragon sprigs.

3. Bake for 25 minutes. Baste the chicken regularly. Serve hot.

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