Poulet Avec Les Oranges Heritages |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Clipped from a local grocery store's weekly advertisement/flyer, this recipe uses delicious heirloom oranges. If you do not access to heirloom oranges, use the best quality Navels you can find: fresh preferably, organic and very juicy. (FYI: Trader Joe's sells good quality organic oranges in sacks.) Pardon the sub-standard French translation. Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1 cup fresh orange juice |
1/4 cup fresh lemon juice |
1 cup unbleached flour |
1 teaspoon salt |
2 teaspoons smoked spanish paprika |
1/2 teaspoon fresh ground black pepper |
1 teaspoon orange zest |
1/4 cup brown sugar |
1 teaspoon pure orange extract |
1/2 cup chicken stock |
1/4 cup corn oil |
1 heirloom orange, sliced for garnish |
Directions:
1. In a gallon size ziploc bag, marinate the chicken pieces in the orange and lemon juice overnight or for at least 4 hours.
2. Remove chicken from marinade and **discard marinade**.
3. In another ziploc bag combine the flour, salt, paprika and ground black pepper. Add the chicken and shake well to evenly coat the chicken pieces.
4. Preheat oven to 350 degrees.
5. Heat the corn oil in a skillet over medium-high heat. Fry the chicken until golden brown on both sides, about 10 minutes.
6. Transfer the chicken pieces to a lightly oiled casserole dish. Sprinkle the chicken with the orange zest and brown sugar.
7. Stir together the pure orange extract and chicken stock. Pour around the chicken.
8. Bake approximately 20 minutes or until done.
9. Garnish the finished dish with the orange slices.
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