Orange Wine Braised Chicken Thighs

Ingredients

• 1½ tsp. paprika
• 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided, plus more
• 2½ tsp. freshly ground pepper, divided, plus more
• 2½ lb. skin-on, bone-in chicken thighs (about 6 medium), patted dry
• ¼ cup (or more) extra-virgin olive oil
• 2 small oranges, cut into quarters
• 3 small red onions, roots trimmed, with ends left intact, peeled, quartered through root ends
• 12 garlic cloves, peeled
• 2 Tbsp. all-purpose flour
• 2 cups orange wine, dry rosé, or tart, high-acid white wine (such as Sauvignon Blanc or Riesling)
• 1 cup fresh orange juice
• 1 cup low-sodium chicken broth
• ⅓ cup Dijon mustard
• 4 Tbsp. unsalted butter
• 1 Tbsp. granulated sugar
• 4 sprigs rosemary, tied together with kitchen twine

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