Orange Garlic Chicken

Sherry Blizzard

By
@akflurry

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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Rating:

Comments:

Serves:

6

Prep:

1 Hr 20 Min

Cook:

45 Min

Method:

Bake

Ingredients

3/4 c
chicken stock
20
garlic cloves
2 Tbsp
unsalted butter
1 Tbsp
smoked garlic extra virgin olive oil
8 - 10
chicken pieces
2
oranges, peeled, seeded and sliced thin
2 Tbsp
flour
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.
dash(es)
basil or parsley to garnish
serve this with rice or potatoes....i am going with rice.

Directions Step-By-Step

1
Boil 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.
2
Remove the skin and pith from the orange. Slice into thin slices
3
Remove the browned chicken from the frying pan to an oven-safe dish. Top with garlic and oranges.
4
Heat the chicken drippings to high...add wine, reserved stock, mushrooms. Heat to a desired gravy-like consistency. Pour over the top of the chicken.
5
Bake 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