Chef Time!

Chef Time!

Saturday, January 21, 2012

Chicken A L'Orange

When I was preparing the Baked Bananas A L’Orange, I thought of the great French classic Duck A L’Orange. Then I got to thinking, if there was a way to put the mid-western flair into it. Simply by replacing the duck and substituting it with chicken. As it turned out, it was quite delicious and very inexpensive as well.

chicken l'orange

2 ½ to 3 lbs. chicken
1 tsp. salt
½ tsp. black pepper
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground coriander
¼ tsp. ground cloves
¼ tsp. ground cumin
1 onion
2 oranges
2 cinnamon sticks
2 sprigs fresh thyme
3 whole oranges
1 c. orange juice (from two oranges)
2 garlic cloves
1 tsp. cornstarch
2 tbsp. honey
Set to the oven to 450. With paper towels, pat the chicken dry, on the inside and outside. Place on a roasting rack.
Combine the ground spices, salt and pepper and, using your fingers, thoroughly season the chicken, again on the inside and outside. Cut the onions and one of the oranges into wedges and, together with the cinnamon sticks and thyme, stuff the cavity. Truss the bird. Bake at 450 for 1 ½ to 2 hours until a thermometer inserted into the thickest part of the bird reads 165. Remove from the oven and allow to rest while you prepare the sauce.
For the sauce:
Peel and remove the pulp segments of the remaining two oranges. Discard the peel and set aside the pulp. Combine the pan juices with the one cup of orange juice, grated garlic, honey, and cornstarch. Whisk together and place on medium high heat; bring to a boil. Lower the heat and simmer until it thickens, about 8 to 10 minutes. Add the reserved orange segments and cook for another minute before serving over the chicken.

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