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October-30th,2008, 05:13 PM
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Emerald Coast Chefs: Chef Jim McManus
Chef Jim McManus of Rutherfords 465 Florida Orange Tarragon-Glazed ChickenIngridients Florida Orange Tarragon-Glazed Chicken Ingridients: 4 each fresh chicken halves (de-boned except small wing drumette and leg bone, skin on) Marinade: 1qt. fresh squeeze Florida Orange Juice 1qt. fresh squeeze Florida Grapefruit Juice 1 cup extra virgin Olive oil Marinade chicken over night. Glaze Recipe: 2 small shallots - finely chopped 1/2cup extra virgin olive oil 1 cup orange marmalade 1/2 cup of natural fresh tarragon chopped salt to taste Preparation: Salt shallots in olive oil over medium heat till slightly caramelized. Add tarragon and saute for 30 seconds and deglaze with white wine. When wine is reduce 50% add marmalade, Florida Orange Juice and salt. Cook on low heat till slightly thickened, remove from heat.2- Using pastry brush, completely cover each chicken half skin side up with misture. Roat at 450F for approximately 30 minutes or until the skin is crispy and extremely caramelized. Serve atop baby field greens 
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