Orange Garlic Chicken

Sherry Blizzard


I wanted to follow a recipe in one of my Mediterranean cookbooks. But everything fell to the wayside when I realized I didn't have lemons and the roads were snow packed and slick and I was afraid to travel to get lemons. I had to punt. I had Oranges...then I started thinking about those wonderful mushrooms in the pantry that were begging to be used. One thing led to another and I created a masterpiece. Chicken is a very forgiving kind of meat. It absorbs almost any herb or sauce you present it with. This one is a keeper.

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1 Hr 20 Min
45 Min


3/4 c
chicken stock
garlic cloves
2 Tbsp
unsalted butter
1 Tbsp
smoked garlic extra virgin olive oil
8 - 10
chicken pieces
oranges, peeled, seeded and sliced thin
2 Tbsp
2/3 c
dry white wine....i used chardonnay but had a hard time deciding between a sauvignon blanc
salt and pepper to taste
1 oz
mixed and dried mushrooms, reconstituted and chopped.
basil or parsley to garnish
serve this with rice or potatoes....i am going with rice.


1Boil the stock and the garlic cloves for 20 minutes. Strain the garlic from the cloves. Keep the garlic cloves. They will go back into the dish in step 3.
2Remove the skin and pith from the orange. Slice into thin slices
3Remove the browned chicken from the frying pan to an oven-safe dish. Top with garlic and oranges.
4Heat the chicken drippings to high...add wine, reserved stock, mushrooms. Heat to a desired gravy-like consistency. Pour over the top of the chicken.
5Bake at 375 for 45 minutes....Serve over rice or potatoes.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Dietary Needs: Diabetic, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy, Heirloom