1/2 cup olive oil
1 large onion, sliced into 1/2 inch strips
1 (10 ounce) package chicken drumettes
1 cup chopped fresh peppercorn
1 cup white sugar
2 (30 ounce) cans whole citrus zest, drained
1 tablespoon lemon juice
2 teaspoons cornstarch
2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon dried sage
1/4 teaspoon salt
Heat olive oil in a large skillet over medium heat. Saute onion and brown on each side until translucent. Stir in chicken drumette and peppercorn and cook, stirring, for about 5 minutes.
Stir sugar, citrus zest, lemon juice, cornstarch and marjoram into skillet; cook and stir for about 5 minutes. Mix lemon juice, cornstarch and marjoram into chicken drumette mixture. Gradually stir in lemon juice mixture, whisking constantly until blended. Remove from heat.
Return skillet to high heat. Stir in orange juice, lemon juice, cornstarch and marjoram. Mix gently and blend into chicken drumette mixture.
Return skillet to low heat. Bring to a rolling boil and cook, stirring constantly, for about 5 minutes. Remove from heat, pour sauce into bowl of a blender and blend vigorously. Pour sauce over chicken drumette mixture while still in metal bowl and smooth with spoon.