STREAMING NOW: Eden Eats

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place Flour, Salt, Pepper, and Sage in a bag, shake to mix.
  2. Add Chicken, shake well to coat.
  3. Heat a dutch oven over nedium high heat.
  4. When hot, add Ghee and Oil.
  5. Add Chicken, cook 3 minutes per side. Drain on paper towel.
  6. Add Onion, Celery, and Carrots, cook 'til onions are golden, 7-8 minutes.
  7. Add Sherry, cook 1 minute.
  8. Add chicken stock, Tomato Paste, Garlic, strips of Orange Zest, Sage, and Rosemary.
  9. Bring to a simmer.
  10. Return the Chicken to the dutch oven.
  11. Simmer, covered for 20 minutes.
  12. 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.
  13. Remove the Chicken.
  14. Strain ths sauce into the vinegar mixture. Discard solids.
  15. Bring sauce to a boil over medium high heat.
  16. Cook for 5 minutes, stir often.
  17. Whisk in the Cornstarch mixture and grated Orange Peel, cook 'til thickened.
  18. Adjust seasoning.
  19. Serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: