3 pounds chicken thighs, or breasts if you dont like dark meat
2 tablespoons brandy
1/2 teaspoon salt
2 teaspoons cider vinegar
1/4 teaspoon ground pepper
1 teaspoon grated orange peel
1/2 teaspoon dried tarragon
5 teaspoons cornstarch
1/2 cup orange juice
2 teaspoons sugar
1 navel orange, peeled, sectioned
1/2 seedless grapefruit, peeled, sectioned
1 cup chicken broth
Preheat to 350F. Arrange chicken skin up in 12 x 8 x 2 baking dish. Season w/salt and pepper. Bake for 45 minutes. In pan, mix cornstarch and sugar. Stir in broth, o.j., brandy, vinegar, peels and tarragon. Cook, stirring over medium heat until sauce boils and thickens, about 3 minutes Stir in orange, grapefruit sections. Spoon sauce and fruit over chicken. Return to oven for 15 minutes longer, until chicken is fork tender.
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