Chicken A La Orange Food

ROASTED CHICKEN A'LA ORANGE

Roasted Chicken A'la Orange image

I had this while on vacation in Key Largo, FL and had to have the recipe. It is a moist and flavorful chicken with a fabulous sauce that is good on just about everything. It is a real crowd pleaser and an instant hit at every table. Add roasted potatoes, some steamed veggies, salad and bread and you will have a wonderful dinner! The recipe calls for 1/4 cup butter, however, I use less and it always comes out perfect.

Provided by NcMysteryShopper

Categories Whole Chicken

Time 1h35m

Yield 1 Whole Chicken

Number Of Ingredients 10

Ingredients

1 (3 1/2 lb) roasting chickens
1 small sweet onion, sliced
1 bunch parsley, with long stems removed
1/4 cup butter, sliced
1 small orange, peeled and quartered
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup white wine (optional)
1 cup orange juice

Steps:

Clean chicken and pat dry.
Sprinkle Salt and Pepper into the chicken cavity.
Thinly slice garlic lengthwise into long ovals.
Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
Stuff (in small batches to make even throughout cavity) parsley, onion, remaining garlic, orange slices and butter.
To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
Roast at 350°F for 80 minutes, or when meat thermometer reaches 180 degrees, or when juices run clear.
Pour pan juices into a sauce pan and add 3/4 cups orange juice (and optional wine) and whisk until sauce thickens (you can add the remaining 1/4 cup if you need to reheat the sauce).
Pour sauce over the chicken slices when served.

CHICKEN L'ORANGE

Chicken L'orange image

I have no idea where this recipe originated, I've been making it for years. My DH thinks it's one of those 'tough' recipe things...As you can see, EASY but tasty!

Provided by katie in the UP

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts
2 tablespoons butter
2 teaspoons cornstarch
1 teaspoon crushed red pepper flakes, optional but good
1 cup orange juice
1/3 cup Heinz 57 steak sauce
1/4 cup orange marmalade
slivered almonds
steamed rice
2 teaspoons orange zest (optional)

Steps:

Saute chicken in butter 8 to 10 minutes.
Remove; set aside.
Mix cornstarch and juice.
Stir in 57 sauce and marmalade.
Pour into skillet.
Cook on low heat until thickened.
Put chicken in sauce.
Heat; serve on top of rice sprinkled with almonds and orange zest.

CHICKEN A LA ORANGE

Chicken A La Orange image

This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.

Provided by SKEHLER

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 ½ cups orange juice
3 tablespoons cornstarch
½ cup hot water
3 tablespoons honey
¼ teaspoon ground ginger

Steps:

In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 34.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 79.5 mg, Sugar 26 g

SHEET PAN CHICKEN A L'ORANGE

Sheet Pan Chicken a L'Orange image

This is Jeff's simple take on a classic French dish, duck a l'orange.

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup orange marmalade
2 teaspoons orange zest plus 2 tablespoons orange juice
2 teaspoons orange liqueur
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken thighs
4 cups broccoli florets (about 2 pounds)
4 shallots, peeled and quartered lengthwise
2 tablespoons extra-virgin olive oil
2 oranges, grated and supremed (white pith cut away and segments cut free from their membranes)

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
Garnish with the orange segments and zest.

CHICKEN À L'ORANGE

Chicken À L'Orange image

Inspired by Julia Child, this Chicken À L'Orange uses a sweet and savory chicken roasted with shallots and basted with a rosemary, orange marmalade glaze.

Provided by David & Debbie Spivey

Categories Main Course

Time 1h

Number Of Ingredients 7

Ingredients

8 shallots (peeled and halved lengthwise (quartered if large))
2 tablespoons extra virgin olive oil (divided)
Kosher salt and freshly cracked black pepper (to taste)
4 leg quarters (cut into pieces (4) individual thighs and (4) individual legs.)
½ cup orange marmalade
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary (chopped)

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.
In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.
If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.
Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.
Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.
Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!

Nutrition Facts : Calories 514 kcal, Carbohydrate 35 g, Protein 24 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 140 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

CRISPY-SKINNED CHICKEN A L'ORANGE

Crispy-Skinned Chicken a l'Orange image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Steps:

Preheat the oven to 375 degrees F.
Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

CHICKEN A LA KING I

Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories Meat and Poultry Recipes Chicken

Yield 7

Number Of Ingredients 11

Ingredients

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

CHICKEN A L'ORANGE

Chicken a L'orange image

This is a recipe from the famous Cliff House at Pikes Peak, in Manitou Springs, Colorado. This was originally made with duck, but I have change it to chicken. Adapted from Recipes from Historic America by Linda and Steve Bauer. A great book! And now a little history: Travelers once just passed through Manitou Springs, never staying for long. It was a stagecoach stop on the route from Colorado Springs to Leadville, one of the most famous stagecoach runs in the American West. Manitou Springs grew up around the gold mines in the Pikes Peak area in the late 1850s, and when those mines proved bountiful, that all changed. The building that had been the stagecoach stop was converted into a 20-room boardinghouse known simply as "The Inn". The earliest guests were mostly trappers and hunters on their way to or from Colorado Springs. But soon gold seekers made their way through Manitou Springs, bringing more business to the small inn. On occasion, tents had to be pitched next to the building to accommodate the overflow of guests. By 1876, when the gold strikes were fewer and far between, the inn was struggling. That's when a mineral of another sort - mineral springs - came to play a role in the inn's fortunes. Manitou Springs was home to ancient mineral springs, which bubbled up from underground limestone aquifers and carbonated the water - it was cool, good-tasting and had a high concentration of beneficial minerals. American Indians had been drinking it straight from the springs, believing them to have healing powers. It was also in the 1870s that a man named Edward E. Nichols came west to fight a battle with tuberculosis. Nichols moved permanently to Manitou Springs, where he served as mayor for eight terms. He bought the inn in 1886, renamed it the Cliff House and turned it into a sophisticated hotel that capitalized on the region's springs and sparkling waters. In 1914, Nichols and Colorado Governor Oliver Shoup founded the Manitou Bath House Company. The entire community became a resort specializing in water therapies, and people were eager to visit and take advantage of the healing powers of the springs. In the 30 years that followed, Nichols expanded the hotel from 20 rooms to 56, and eventually to 200. The result was the beautiful, four-and-a-half-story building that still stands today. The Cliff House had evolved into a desirable destination in its own right, attracting a well-heeled clientele, including Theodore Roosevelt; Ferdinand, Crown Prince of Austria; William Henry Jackson; Charles Dickens Jr.; P.T. Barnum; Thomas Edison; Clark Gable; F.W. Woolworth; and J. Paul Getty. Each morning, guests were given programs detailing the evening's entertainment. They enjoyed a formal dinner, then delighted in a concert on the hotel grounds. Afterward, they were encouraged to walk across the street to Soda Springs for a glass of fresh springwater before retiring. The Cliff House even had underground tunnels leading from the hotel to the spa. In later years, a bathhouse was built at the spa, and bellboys from the hotel would cross to the spring to fill bottles and glasses with sparkling water for the guests. The Cliff House at Pikes Peak soon became the most popular hotel and spa in the Colorado Springs region, drawing people from all walks of life and from around the world. For all its successes, the Cliff House also endured some hard times. In 1921, a flash flood roared down Williams Canyon and washed through the hotel's Grill Room, a small sandwich and soda shop in the rear of the east wing, buckling the floor all the way to the ceiling. California real estate developer James S. Morley bought the Cliff House in 1981, converting the historic building into a 42-unit apartment building. But in its second disaster of the century, the building caught fire in March 1982. The fourth-floor roof sustained so much damage it had to be replaced, and the interior was stripped of all plumbing, plaster and floor coverings. The water damage was so extensive that the entire building was threatened. Immediate action was taken to preserve what remained. Due to the local economy, the building stood vacant for 16 years. Since the Cliff House had been placed on the National Register of Historic Places, the fire also raised concerns among citizens groups and government agencies that supported its renovation. In 1997, Morley committed to the restoration, vowing to return the hotel to its original distinction, preserving the Rocky Mountain Victorian architecture of the 1800s, but incorporating 21st century state-of-the-art technology and amenities. After $9 million worth of refurbishing and loving care, this vision has been realized.

Provided by Sharon123

Categories Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 lb bread, cut into thin slices
2 tablespoons unsalted butter, melted
8 eggs
1/4 cup Frangelico
1 tablespoon vanilla extract
1 cup sugar
1/2 teaspoon salt
1 quart heavy cream
cinnamon, and (optional)
nutmeg (optional)
8 chicken breasts (5 to 6 ounces each)
salt and pepper, to taste
sugar, to taste
1 cup olive oil
1 1/2 cups Grand Marnier
1 tablespoon sherry wine vinegar
1 tablespoon sugar
3 oranges, juice of
3 oranges, peeled and cut into segments
fresh spinach

Steps:

Preparation:.
Cut each slice of bread in half; brush with melted butter and overlap on the bottom of a 13-inch x 9-inch x 2-inch baking pan.
In a bowl, whisk the eggs, Frangelico, vanilla, sugar and salt. Add the cream and mix until thoroughly incorporated. Add cinnamon and nutmeg if desired.
Pour over bread; refrigerate for at least 1 hour.
Set the pan inside a larger pan containing at least 1 inch of warm water. Bake at 350 degrees for 1 hour or until fully set. Cool; cut into desired shape.
Score the fat side of each chicken breast with a good knife. Season with salt, pepper and sugar. In a large sauté pan over high heat, heat the oil. Add the chicken breasts, fat side down; reduce heat to medium. Baste the chicken with the oil and chicken juices for 8 to 10 minutes. Remove from the heat; add Grand Marnier and let it rest for 5 minutes.
Remove the chicken and keep warm. Add sherry, sugar and orange juice to the pan; cook until sauce is reduced. Strain through a fine sieve and return to the heat; add the orange segments. In another pan, wilt the spinach.
To serve, place bread pudding in center of plate; place spinach around it. Slice chicken and fan on top of pudding. Cover with sauce and serve.

TRADITIONAL CHICKEN A LA KING

Traditional Chicken A La King image

We raise fryers to feed our family for months. And this is one of our favorite ways to prepare chicken. It's a traditional dish that's sure to please.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 14

Ingredients

2 cups sliced fresh mushrooms
1 cup sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup butter
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried sage
1-1/2 cups milk
1 cup chicken broth
1 cup frozen peas
2 cups cubed cooked chicken
Warm biscuits

Steps:

In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.

Nutrition Facts :

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BAKED ORANGE CHICKEN | GIMME DELICIOUS

In a bowl with chicken pieces, season it with salt and pepper. Coat the seasoned chicken pieces with cornstarch first and then dip it into the beaten egg mixture. Repeat the same with the remaining chicken pieces. Heat a pan with oil, add the coated chicken pieces and cook the chicken until browned for 4-5 minutes.
From gimmedelicious.com

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ORANGE CHICKEN RECIPE - THE DARING GOURMET

2020-04-18 Preparation. In a shallow bowl, combine half of the flour (1/4 cup) with the cornstarch, onion and garlic powder, salt, baking powder, and baking soda. Put the remaining 1/4 cup of flour in a separate bowl. Slowly pour the sparkling water into the flour-cornstarch mixture, stirring to thoroughly combine.
From daringgourmet.com

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