Chicken à l’Orange and Herbs

Chicken a l'orange

It’s been raining a lot in the last few weeks which has given me a lot of time to cook. I missed most of the farmers markets this Spring because of the weather but I was able to get my hands on seasonal blood oranges, which I discovered last year.
I felt like making chicken on Saturday and so I did a twist on the classic French dish Duck à l’Orange and used chicken, blood orange and herbs instead.
It pairs very well with rice, polenta or green beans.
Feel free to use normal oranges instead of blood oranges!

Chicken à l’Orange and Herbs
Serves 2

2 chicken breasts, cut into 3 pieces each
1 tbsp. of olive oil
1/4 cup (50g) of butter, cubed
1 yellow onion, diced
2 garlic cloves, minced
8 oz (25 cl) of chicken stock
5 oz (15 cl) of blood orange juice (4 oranges)
4 tbsp. of chopped mint
7 sprigs of oregano, chopped
2 tbsp of grated orange peel
Salt and pepper

DIRECTIONS:

In a large pot, heat the olive oil with about half the butter on medium heat. Cook the chicken for about 8 minutes until they’re golden on each side. Salt and pepper. Remove them and set them aside on a plate.

Add the chopped onions in the pot and cook until they soften and become transparent. Add the garlic and cook for about a minute, mix with a spoon so that it doesn’t burn. Add the chicken back then add the chicken stock. Wait till it starts boiling before lowering the temperature to low heat, covering and letting it the chicken cook for 20 minutes.

Once cooked, remove the chicken from the pot and place on a plate. Cover with aluminum foil so that the heat doesn’t escape. Let the stock in the pot boil until the volume is reduced by 1/3rd. Add the orange juice and let it boil again. Lower the heat and add the rest of the butter and whisk until it melts completely and the sauce starts thickening. Taste to see if it needs any more seasoning. Remove from heat.

Add the chicken back into the sauce, add the mint, oregano and orange peel and mix carefully.

Storage:
It’ll be delicious the next day!

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