ORANGE-BRANDY CHICKEN
Provided by Marjorie Thompson
Categories Chicken Sauté Quick & Easy Orange Brandy Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium-high heat. Season chicken with rosemary, salt and pepper. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add orange juice concentrate, chicken broth and brandy and simmer until chicken is just cooked through, 5 minutes. Transfer chicken to plate; tent with foil to keep warm. Boil pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish with orange slices, if desired, and serve.
ORANGE BRANDY HOT CHOCOLATE
Steps:
- Into a cup of steaming hot chocolate, stir in the orange brandy and orange bitters if using. Top with a dollop of whipped cream, then eat a few spoonfuls of whipped cream if no one is looking. Zest some orange over the whipped cream for aroma and prettiness and to impress your dinner guests with very little effort.
BOHEMIAN ORANGE CHICKEN
This Eastern European comfort food dish was inspired by two duck recipes: duck à l'Orange and a Bohemian-style roasted duck. The caraway-scented sweet and sour orange sauce works really well with chicken. Serve on top of traditional Czech bread dumplings alongside sautéed cabbage. Adapted from a recipe by Andrew Zimmern.
Provided by Chef John
Categories Baked Chicken Thighs
Time 1h55m
Yield 4
Number Of Ingredients 17
Steps:
- Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
- Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
- Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
- Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
- Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
- Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the oven and baste again. Garnish with grated orange zest and serve.
Nutrition Facts : Calories 706.6 calories, Carbohydrate 17.2 g, Cholesterol 241.2 mg, Fat 47.3 g, Fiber 2.3 g, Protein 51 g, SaturatedFat 12.8 g, Sodium 1859.3 mg
HOT BUTTERED ORANGE BRANDY
Inspired by Hot Buttered Rum #6888, but a desire to find a substitution for rum. Some good orange brandy seemed like a good idea for the substitute.
Provided by basya
Categories Beverages
Time 4m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a container that will hold 2 cups final hot liquid and pour easily, add together the brown sugar, butter, and spices.
- Stir in the warm water.
- Cook for about 2 minutes full power in the microwave, or until steaming hot.
- Stir in the Orange Brandy.
- Serve in cocktail glasses garnished with an orange slice.
Nutrition Facts : Calories 119.9, Fat 7.6, SaturatedFat 4.8, Cholesterol 20.1, Sodium 63, Carbohydrate 13.6, Fiber 0.1, Sugar 13.3, Protein 0.1
BRAISED ORANGE CHICKEN
Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.
Provided by The Gruntled Gourmand
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
- Cook and stir onion in the same skillet until softened, about 5 minutes.
- Stir in garlic; cook and stir until fragrant, about 1 minute.
- Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
- Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 67.6 g, Cholesterol 64 mg, Fat 18.5 g, Fiber 2.7 g, Protein 22.3 g, SaturatedFat 4.1 g, Sodium 206 mg, Sugar 62.3 g
PAN-ROASTED CHICKEN BREASTS WITH ORANGE-BRANDY SAUCE
Fine Cooking Feb/March 2009 http://www.finecooking.com/recipes/pan-roasted-chicken-breasts-orange-brandy-sauce.aspx
Provided by Queen Dana
Categories Chicken Breast
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brine the chicken:.
- Combine the orange juice, zest, 6 Tbs. salt, and 4 cups water in a large bowl or pot; stir to dissolve the salt. Add the chicken breasts and refrigerate for 2 to 3 hours.
- Cook the chicken:.
- Position a rack in the center of the oven and heat the oven to 400°F.
- Remove the chicken from the brine and pat it dry with paper towels.
- Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat until shimmering hot. Add the chicken skin side down in a snug single layer and cook until the skin is golden brown, 3 to 5 minutes. Turn the chicken, season with 1/4 teaspoons salt and a few grinds of pepper, and put the pan in the oven. Roast the chicken until an instant-read thermometer registers 165°F in the center of the thickest breast, about 15 minutes. Remove from the oven, transfer the chicken to a carving board, tent with foil, and let rest while you make the sauce.
- Make the sauce:.
- Pour the juices from the skillet into a heatproof measuring cup. Let the fat rise to the surface and then spoon it off.
- Melt 2 Tbs. of the butter in the skillet over medium-high heat. Add the shallot and cook, stirring, until soft, 1 to 2 minutes. Off the heat, add the brandy. Return the pan to the heat and cook, scraping the bottom of the pan, until the brandy has almost evaporated, about 30 seconds. Increase the heat to high and add the orange juice. Boil until thick and syrupy and reduced to about 1/3 cup, about 5 minutes. Add the chicken broth, pan juices, and any juices from the carving board. Boil until reduced to about 3/4 cup, about 3 minutes.
- Swirl in the orange segments. Then, off the heat, swirl in the remaining 1 Tbs. butter and the parsley until the butter is melted. Season to taste with salt and a few grinds of pepper.
- To serve, cut the chicken on the diagonal into thin slices and arrange on 6 serving plates. Drizzle with the sauce.
Nutrition Facts : Calories 301.7, Fat 17.4, SaturatedFat 6.3, Cholesterol 61.7, Sodium 112, Carbohydrate 16.4, Fiber 1, Sugar 12.5, Protein 16.7
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