Brent's Food Blog

mmmmm foooood…..

Orange Honeyed Chicken – Back in Action!

with 3 comments

It has been ENTIRELY toooooooo long since I actually wrote down some of the delicious things I’ve been cooking! Lasagna, Pizza Bagles, Assorted Pasta dishes to name a couple. Time to remedy that whole writing thing right hurrrr. Also, happy end of August to you all and keep bugging me about posting things, it’s very encouraging even if I have the lamest excuses! Most of the time I really just get distracted by the ESC being awesome.

Overall this was a pleasant dish and not quite what I expected. I found this recipe in a cookbook given to me by a loving relative titled “New California Cuisine” – Published 1984. Needless to say it is pretty good, but definitely could use some sprucing up. ESC definitely agrees. Fresh pressed garlic when browning the chicken and using a White Wine instead of water when thickening the sauce would both be welcome additions. The sauce has a great orange flavor, but it needs something else. Either more sugary-sweetness or some spicy bits to add a different dimension.

Brown both sides of chicken breasts in the hot butter using a large skillet. Add Orange Juice, Onion, Salt, Pepper & assorted spices to pan, cover and simmer for 10ish minutes (until chicken is cooked). Remove chicken and set aside, cover them to keep warm. Mix the flour into water then add to the skillet along with 2 oranges peeled & sectioned. For best results, mash 3/4 of the orange slices with a wooden spoon or something to get some extra juices and mushy bits into the sauce. Also add some orange zest fit that extra bit of flavor. Let the sauce simmer for 5-10 minutes to thicken and unify. Place the chicken on a bed of rice and spoon sauce & remaining orange bits over completely. For timing consideration, always start the rice before you do anything else, it’s easy to keep rice warm but not easy to make it cook faster.

Orange you sweet, honey! You brought me chicken!


Ingredients:
2 tbsp butter
4 chicken breasts
2 Oranges
1/2 cup Orange Juice
2-3 tbsp Honey
1/4 cup chopped Onion
Salt & Peppa’ to taste
Hot Rice
1/4 cup White Wine (Riesling for sweetness?)
1 mounded spoonful Flour

Makes ~3 servings. 2 minutes prep, 20 minutes cooking. ~$4/plate. When oranges are in full season this would be a fantastic way to get your recommended 5 fruits & veggies a day! Serve with steamed broccoli or fresh farmer’s market veggies for extra healthy.

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Written by Brent

August 30, 2010 at 10:21 pm

3 Responses

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  1. Sounds good. Glad ESC is supervising the action and ensuring quality control parameters are adhered to.

    You could try some orange zest / shred on the grater i.e. cheese, faster than the lil bitty zester thingy. The zest def would perk it up. Interesting about the Riesling for sweetness; maybe that’s what Riesling is good for since it’s awful stuff to drink, imho. More wine research recommended. For sweet aspect, maple syrup? The zest would leave a clean-pallet feeling; i like zest; can you tell?

    Gee, now my measly peanut butter toast doesn’t sound so inviting…. Glad you’re back in the kitchen! Cheers!

    Momster

    August 31, 2010 at 7:42 am

    • Oh yeah! I forgot about the zest part of the recipe… Edited!

      Brent

      August 31, 2010 at 8:10 am

  2. I like how you say broccoli OR farmer’s market veggies– These need not be mutually exclusive Can never have too many vegetables! hehehe 😉

    Katie

    August 31, 2010 at 8:58 am


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