8 chicken leg quarters, skinned	1 Cup white wine
-and divided into 2 pieces	3 largeoranges
1/2 Lb peeled and left whole	3 Tbl oil
1 Clove sliced very thinly	1 Cup chicken stock
4 stalkscelery, cut into 1/2-inch	2 Tsp
-slices	1/2 Cup cream
2 bay leaves	Salt
8 sprigsfresh thyme	Freshly ground black pepper
3 Tbl syrup

Place the chicken, shallots, sliced garlic, celery, bay leaves, fresh thyme, maple syrup and white wine into the Le Creuset 5 1/2-quart Round French Oven. Add the zest of the oranges, stir well, cover and chill overnight.

Drain the chicken and vegetables through a colander, reserving the marinade, and pat excess moisture from the chicken.

Rinse and dry the French oven.

Heat the oil in the French oven and bown the chicken and vegetables in batches. Add the marinade and stock, and season well with salt and pepper. Cover and transfer to a 275F oven for around 2 hours or until the chicken is very tender.

Peel and remove the white pith layer from two oranges, then cut these oranges into thick slices. Squeeze the juice from the third and blend with cornstarch and cream. Transfer the French oven to a burner on low heat, add the blended juice and stir until the sauce is thickened. Arrange the chicken with orange slices around the top.