Chicken Thighs with Vegetables and Mandarin Oranges
Rinse chicken thighs, pat dry and season with salt, pepper and paprika. Place chicken in a greased roasting pan and roast in a preheated oven at 200°C (approximately 400°F), about 35 minutes.
In a pan, sauté carrots and shallots in melted butter. Add leeks and cook briefly. Add wine and broth, cover and simmer about 5 minutes. Remove lid and simmer until liquid has slightly reduced. Season with salt and pepper.
With a sharp knife, remove pith and peel from Mandarin oranges. Cut between membranes to remove whole segments. Add orange segments to the vegetables and heat briefly.
Serve chicken thighs on vegetables.