Bohemian Orange Chicken Food

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SIXTEENTH CENTURY ORANGE CHICKEN



Sixteenth Century Orange Chicken image

This recipe was adapted by me from a housewife's kitchen guide published in 1594! The sauce is slightly sweet, but very good.

Provided by GODGIFU

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 12

2 ½ pounds skinless, boneless chicken breast meat - cubed
½ cup chicken stock
2 oranges, peeled and segmented
4 pitted prunes
4 pitted dates
½ cup dried currants
½ teaspoon whole cloves
1 teaspoon black peppercorns
½ teaspoon ground mace
2 tablespoons white sugar
1 tablespoon rose water
¾ cup white wine

Steps:

  • Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
  • Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
  • Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

Nutrition Facts : Calories 442 calories, Carbohydrate 31.8 g, Cholesterol 146.6 mg, Fat 6.2 g, Fiber 4.8 g, Protein 56.7 g, SaturatedFat 1.7 g, Sodium 210 mg, Sugar 24.5 g

BEV'S ORANGE CHICKEN



Bev's Orange Chicken image

I got this recipe from a co-worker. This has to be one of the easiest recipes ever. Chicken is roasted in a flavorful orange sauce. It is great with chicken thighs or breasts, bone-in or not. You can't go wrong!

Provided by JANET D

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h35m

Yield 8

Number Of Ingredients 5

1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
½ teaspoon garlic powder, or to taste
8 chicken thighs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
  • Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.

Nutrition Facts : Calories 180.2 calories, Carbohydrate 5.7 g, Cholesterol 58.5 mg, Fat 9.9 g, Fiber 0.3 g, Protein 16.4 g, SaturatedFat 2.7 g, Sodium 475.2 mg, Sugar 2.8 g

BLOOD ORANGE CHICKEN



Blood Orange Chicken image

I am so in love with blood oranges! And I set out to create a dish that highlighted their deep citrus flavor and absolutely beautiful coloring! However, this dish can be made with navel oranges as well, if blood oranges are out of season. Pairs really well with some fresh steamed vegetables for a healthy dinner!

Provided by Christie Biggers

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 12h45m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
2 blood oranges, juiced
3 tablespoons olive oil
salt and freshly ground black pepper to taste
1 tablespoon butter
½ onion, minced
3 cloves garlic, chopped
3 blood oranges, juiced
¾ cup chicken stock
3 tablespoons dry white wine
1 teaspoon chopped fresh parsley
1 tablespoon honey

Steps:

  • Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.
  • Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.
  • Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
  • Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 19 g, Cholesterol 67 mg, Fat 19.2 g, Fiber 0.8 g, Protein 23 g, SaturatedFat 4.9 g, Sodium 201.7 mg, Sugar 14.4 g

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