The idea of this dish comes from cooking duck a l’orange. It works for chicken too!
However, chicken has less flavour than duck, so I added some cilantro for a nice tangy accent. It is very simple to cook, and good for family dinners as well as for guests.
On Saturday, 14th May 2011, I demonstrated this recipe on a local broadcast - kcst9, together with George, the host of the programme and Chef Carol. It was a very nervous moment, but a great fun, too!
Ingredients for 2 people
2 tablespoon olive oil, add more if needed4 chicken thighs, trim extra fat
1 large shallot, finely chopped
1/4 cup orange juice
3/4 white wine
1/2 cup chicken stock, 1 teaspoon Maggi chicken bouillon and 1/2 cup hot water combinedsalt and pepper to taste
1 tablespoon butter
1 medium sized orange, peeled and sliced to about 1/5 inch thickness1 teaspoon granulated sugar
1 tablespoon cilantro, finely chopped
cooked pasta to serve together
Heat the oil in a sauté pan and add the chicken thighs. Fry on both sides until browned. Remove from the pan and set aside.
In the same pan, cook shallot for 3 to 4 minutes, or until softened but not browned.
Add the orange juice, wine and chicken stock and bring to the boil. Return the chicken, reduce the heat, and cover with the lid. Cook for half an hour. Turn the chicken several times.
In the meantime, cook the sliced oranges. Melt the butter in an omelet pan with a low heat, add the oranges and sprinkle with the sugar. Cook for 2 minutes, turn and cook the other side for 1 minute. Remove from the heat, cover with a sheet of cooking foil to keep warm.
When the chickens are cooked through, season with salt and pepper and sprinkle with the cilantro.
Serve with the cooked orange slices. This dish works well with your choice of cooked pasta.
If you would like to read this recipe in Japanese, please click HERE.