Chicken in Orange Sauce

Name: Chicken in Orange Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 chicken breasts, skinned, cut in half. if you like dark meat use 4 thighs, skinned and deboned; 2 tablespoons flour; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/4 teaspoon dried sage; 2 tablespoons ghee; 2 tablespoons extra virgin olive oil; 1 onion, chopped; 2 stalks celery, chopped; 12 baby carrots, chopped; 1/2 cup dry sherry; 1 1/2 cups chicken stock, homemade is best; 2 teaspoons tomato paste; 3 garlic cloves, minced; 4 pieces orange zest, 2 inches by 1 inch. Outer skin only, the white inner skin is bitter; 1/2 teaspoon dried sage; 1/2 teaspoon dried rosemary, crumbled; 3 tablespoons red wine vinegar; 1 tablespoon sugar; 1 tablespoon cornstarch; 1 tablespoon orange liqueur; 1/2 tablespoon orange zest; 8 orange slices (to garnish)

Submitted by Pierre Dance

"I got this from my friend Becca. It's wonderful! Especially good served with Risoto or a Rice Pilaf. This dish freezes well. It also charms guests. I get asked for the recipe often."

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Ready In:: 55mins
Ingredients:: 23
Serves:: 4

ingredients

2 chicken breasts, skinned, cut in half. if you like dark meat use 4 thighs, skinned and deboned
2 tablespoons flour
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
¹⁄₄ teaspoon dried sage
2 tablespoons ghee
2 tablespoons extra virgin olive oil
1 onion, chopped
2 stalks celery, chopped
12 baby carrots, chopped
¹⁄₂ cup dry sherry
1 ¹⁄₂ cups chicken stock, homemade is best
2 teaspoons tomato paste
3 garlic cloves, minced
4 pieces orange zest, 2 inches by 1 inch. Outer skin only, the white inner skin is bitter
¹⁄₂ teaspoon dried sage
¹⁄₂ teaspoon dried rosemary, crumbled
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon orange liqueur
¹⁄₂ tablespoon orange zest
8 orange slices (to garnish)

directions

Place Flour, Salt, Pepper, and Sage in a bag, shake to mix.
Add Chicken, shake well to coat.
Heat a dutch oven over nedium high heat.
When hot, add Ghee and Oil.
Add Chicken, cook 3 minutes per side. Drain on paper towel.
Add Onion, Celery, and Carrots, cook 'til onions are golden, 7-8 minutes.
Add Sherry, cook 1 minute.
Add chicken stock, Tomato Paste, Garlic, strips of Orange Zest, Sage, and Rosemary.
Bring to a simmer.
Return the Chicken to the dutch oven.
Simmer, covered for 20 minutes.
While this is cooking, combine the Vinegar and Sugar in a heavy sauce pan, heat over medium high heat, stirring all the while. reduce to 1 TBS.
Remove the Chicken.
Strain ths sauce into the vinegar mixture. Discard solids.
Bring sauce to a boil over medium high heat.
Cook for 5 minutes, stir often.
Whisk in the Cornstarch mixture and grated Orange Peel, cook 'til thickened.
Adjust seasoning.
Serve.

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RECIPE SUBMITTED BY

Pierre Dance

Kennewick, WA

I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.

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