Orange Garlic Chicken
By
Sherry Blizzard
@akflurry
6
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.
Ingredients
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3/4 cchicken stock
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20garlic cloves
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2 Tbspunsalted butter
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1 Tbspsmoked garlic extra virgin olive oil
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8 - 10chicken pieces
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2oranges, peeled, seeded and sliced thin
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2 Tbspflour
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2/3 cdry white wine....i used chardonnay but had a hard time deciding between a sauvignon blanc
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·salt and pepper to taste
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1 ozmixed and dried mushrooms, reconstituted and chopped.
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dash(es)basil or parsley to garnish
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·serve this with rice or potatoes....i am going with rice.
How to Make Orange Garlic Chicken
- 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.
- Remove the skin and pith from the orange. Slice into thin slices
- Remove the browned chicken from the frying pan to an oven-safe dish. Top with garlic and oranges.
- 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.
- Bake at 375 for 45 minutes....Serve over rice or potatoes.
