Chicken Ala Orange Plus
"------This is a gourmet do ahead dinner all in one dish. All the work is in
the AM, pop it in the oven 45 minutes before dinner and wait for the
raves. Your choice of vegetables may vary. I like to work in a green
vegetable like peas, green beans or broccoli - they do not require any
precooking just pop them into the baking dish with the other partially
cooked vegetables and the chicken when you are 45 minutes away from
dinner!------I have changed the chicken to 4 breasts from one chicken quartered as originally posted"
photo by Bergy
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 4 medium white potatoes, peeled and quartered
- 8 fresh carrots, scraped, if quite long cut in half (try to get new)
- 2 white onions, peeled and quartered
- 3 parsnips, peeled, cut into 3-inch pieces, large pieces quartered lengthwise
- 1⁄2 teaspoon cinnamon
- 3 teaspoons brown sugar
- 2 oranges
- salt & pepper
- 1⁄4 cup Grand Marnier or 1/4 cup Cointreau liqueur
directions
- Partially cook the carrots, potato, & parsnips- cook them in boiling water for approx 8 minutes. The vegetables should only be half cooked.
- Cut 4 slices of orange, cross wise, from one of the oranges, rind on. Use the remainder of this orange to add to the juice.
- Cut the second orange in half and squeeze the juice so the combined juice will be approx 3/4 cup of orange juice.You may requjire an additional orange depemding on how juicy your oranges are.
- Add the brown sugar and cinnamon to the orange juice, mix well.
- Place the chicken in a large oven proof dish allowing enough room for the vegetables to be in one layer.
- Surround the chicken with the partially cooked vegetables and the onions.
- Season with Salt & Pepper.
- You may now cover it and place in the fridge until 1 hour before.
- dinner (allow 15 minutes for the dish to get to room temp) or if you did not make it as a "Do ahead" recipe continue on.
- Stir the orange juice mixture well and pour 3/4 of it over the chicken & vegetables.
- Pop your dish into a preheated 375f oven, rack set in the middle of the oven, for 25 minutes.
- Remove from oven, place a slice of orange on each chicken piece, pour the remaining Orange juice mixture over the orange & chicken pieces.
- Bake for an additional 12-15 minutes. Check Chicken temperature it should be at 175°F to 180°F Check drumstick/thigh quarters.
- Drizzle the Grand Marnier over the chicken & vegetables - return to oven for 3 minutes.
- You are ready to serve - I hope it pleases you.
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Reviews
-
Love the orange slice idea! Updating my rating since the recipe has been updated; it will fit much better in the pan with breasts instead of a whole chicken. -
This recipe was quite good. I am a citrus fan (lemons, Limes , and Oranges; I'm not found of grapefruit. The directions were easy to follow (I might give you a suggestion to change the onions to peeled and quartered instead of cleaned (unless you are just washing them and keeping the peel on, hovever I don't think that was your intention) I make errors often when I write out recipes. Other than that, I left out the parsnips (I personally just don't like them) and I added an extra 1/2 orange juice, and an extra pinch of cinnamon.) These however are just my personal tastes, and to be honest I probably change something on 95% of the recipes I make. (Even ones from the professionals) so don't take any of my changes personally. Leanne
Tweaks
-
Love the orange slice idea! Updating my rating since the recipe has been updated; it will fit much better in the pan with breasts instead of a whole chicken.
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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