“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.”

Ingredients Nutrition


  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.

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