Chicken in Orange Sauce Recipe
Vote for Chicken in Orange Sauce!
Your chicken nugget of nutritional info for this post:
The bird is indeed the word for this bit of foodie 411. Chicken clucks its way across the road, trailing a whopping 27 grams of protein per 3 oz. serving in its wake. Naturally low in saturated fat, this feathered star of philosophy is heavy on vitamins B3 and B6, as well, and the selenium it provides helps maximize the absorption of the vitamins C & E, to boot. (plenty of the former in the delicious sauce we'll make today, too!)
The Results!
How to segment a fresh orange. This is included for those who wish to go "whole hog" and pare the oranges themselves.
The Ingredients:
Recipe in Rebus:
Cook Time
Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: serves 4 ( 24 oz sauce )
Ingredients
- 2 lbs chicken, bone in or out
- 15 oz. Mandarin orange slices, in syrup --OR--
- 2 lbs. oranges, peeled, sectioned and de-pithed
- (see video for easy how-to) or skip this step and use canned
- 2 cups NS chicken stock
- ½ cup shallots, minced
- 4-6 cloves garlic, minced
- ¼ cup brandy, or Gran Marnier
- ½ cup orange juice
- finger-sized ginger root, peeled & grated
- 2 TBSP. olive oil
- 2 TBSP. butter, or butter substitute
- 2 TBSP. flour
- 2 TBSP. orange zest, fresh is best
- dash cayenne pepper, to taste
How to Do it:
- Grab your shallots, ginger and garlic. Peel all, mince and grate and set aside for now.
- Zest your oranges and also set aside.
- Head over to the stovetop, and cook the chicken in a combination of butter & oil. Remove and set aside.
- Using the same pan (with all those yummy juices) add shallots.
- Add ginger, too, and cook these 2 components for about 3 minutes.
- Add garlic. As soon as this starts to sizzle--->
- deglaze with brandy or Gran Marnier. Cook for a few minutes to burn off alcohol.
- Add flour & mix well. Cook for a minute or 2, until a "bready" aroma emanates from pan.
- Add orange juice.
- Add chicken stock.
- Add cayenne.
- Add orange zest.
- Add bouillon.
- Add oranges - syrup included. Note: I am horrible at removing the skin and pith from orange sections, so I cheat--and use canned Mandarin slices. Needless to say, if this is a skill YOU possess, please use fresh oranges instead. I have included a link for the more intrepid "parer" out there to a Youtube video that shows you how to do this--something that looks so simple, I'll be sure to try it myself next time.
- While this simmers, pull apart your cooked chicken into bite sized pieces. (ish)
- Add chicken pieces to sauce, and mix well.
- Serve over a bed of rice, cous-cous, or quinoa.
add a cous-cous side, some veggies and chopsticks--as desired..;)
