Orange Thyme Chicken In Garlic Sauce Food

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ORANGE THYME CHICKEN



Orange Thyme Chicken image

Make and share this Orange Thyme Chicken recipe from Food.com.

Provided by katew

Categories     Chicken Thigh & Leg

Time 1h

Yield 2 serving(s)

Number Of Ingredients 5

4 chicken drumsticks
1 garlic clove, crushed
2 tablespoons chopped thyme
2 tablespoons orange juice
1/2 cup breakfast marmalade

Steps:

  • Heat oven to 180 C.
  • Combine all ingredients but chicken in a saucepan.
  • Stir over low heat until melted and well combined.
  • Cool slightly then add chicken.
  • Toss to coat then chill for 15 minutes.
  • Place 1 cup of water in a roasting pan.
  • Position wire rack over pan.
  • Place chicken on rack, bake 35 minutes.
  • Brush every 10 minutes with reserved marinade.

ORANGE-GARLIC CHICKEN BREASTS



Orange-Garlic Chicken Breasts image

Our light orange-garlic chicken breasts include garlic, green onions, and a little orange juice to taste, and are cooked quickly in a skillet.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 24m

Yield 6

Number Of Ingredients 10

3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon ​ extra-virgin olive oil
2 green onions (thinly sliced)
6 medium to large cloves garlic (crushed and minced)
1/4 cup low-sodium chicken broth
1/3 cup orange juice
Optional: 2 teaspoons brown sugar
Dash of hot sauce, such as Tabasco
2 tablespoons minced fresh parsley or cilantro

Steps:

  • Slice a chicken breast in half horizontally to make 2 cutlets. Pound between 2 sheets of plastic wrap to thin evenly, about 1/2-inch thick. Repeat with the remaining 2 chicken breasts.
  • Sprinkle the chicken breasts lightly with kosher salt and freshly ground black pepper.
  • Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and brown for 2 to 3 minutes on each side.
  • Reduce the heat to medium-low and add the green onions and garlic; continue cooking, stirring, for 2 to 3 minutes longer.
  • Meanwhile, in a small bowl or glass measuring cup, combine the chicken broth, orange juice, brown sugar (if using), and a dash of hot sauce. Pour over the chicken and garlic mixture.
  • Cover the pan and cook for 4 to 5 minutes, or until the chicken is thoroughly cooked. The temperature of the chicken should register at least 165 F on a food thermometer.
  • Arrange the chicken on plates and top with some of the pan juices. Sprinkle with minced parsley or cilantro.

Nutrition Facts : Calories 222 kcal, Carbohydrate 3 g, Cholesterol 96 mg, Fiber 0 g, Protein 36 g, SaturatedFat 1 g, Sodium 142 mg, Sugar 1 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

HAZELNUT CHICKEN WITH ORANGE THYME CREAM



Hazelnut Chicken with Orange Thyme Cream image

Make and share this Hazelnut Chicken with Orange Thyme Cream recipe from Food.com.

Provided by Malriah

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

1 large orange
1 whole boneless chicken breast half
1/3 cup finely chopped husked hazelnuts
1/3 cup fine fresh breadcrumb
1/4 teaspoon dried thyme, crumbled
all-purpose flour
1 egg, beaten to blend with
1 tablespoon water
3 tablespoons unsalted butter
1 cup whipping cream
1/2 cup fresh orange juice
1 tablespoon Frangelico
1/8 teaspoon dried thyme, crumbled
salt & freshly ground black pepper

Steps:

  • Remove peel and white pith from orange.
  • Cut between membranes with small sharp knife to release orange segments.
  • Using flat mallet or rolling pin, pound chicken between 2 sheets of waxed paper to thickness of 1/2 inch.
  • Combine hazelnuts, bread crumbs and 1/4 teaspoon thyme on large plate.
  • Dredge chicken in flour, shaking off excess.
  • Dip into egg, then into hazelnut mixture, shaking off excess.
  • Melt butter in heavy large skillet over medium heat.
  • Add chicken and cook until golden brown and springy to touch, about 3 minutes per side.
  • Transfer to plates.
  • Tent with foil to keep warm.
  • Stir cream, orange juice, liqueur and 1/8 teaspoon thyme into skillet and bring to boil.
  • Reduce heat and simmer until reduced to 2/3 cup.
  • Season with salt and pepper.
  • Add orange sections.
  • Spoon sauce over chicken and serve.

ORANGE-THYME SAUCE AND MARINADE FOR GRILLING



Orange-Thyme Sauce and Marinade for Grilling image

This is a great sauce over all types of meat, beef, pork and chicken. Remember to always pull some of the sauce to the side for basting or for serving with the meat and do not reuse any sauce used for marinading the meat as then it is contaminated.

Provided by HokiesMom

Categories     Oranges

Time 6m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 7

1/2 cup orange marmalade
2 teaspoons fresh thyme, minced
1 1/2 teaspoons orange peel, grated
1 teaspoon soy sauce
3/4 teaspoon seasoning salt
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Steps:

  • In a small bowl, combine all the ingredients. Set aside 1/3 cup for basting meat.
  • Grill steak, chicken or pork over medium high heat basting with some of the reserved sauce near the end of cook time so it does not burn.

Nutrition Facts : Calories 101.9, Sodium 106.5, Carbohydrate 27.2, Fiber 0.5, Sugar 24, Protein 0.4

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE



Chicken in balsamic, orange & rosemary sauce image

Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 tbsp olive oil
3 tbsp balsamic vinegar
150ml/¼ pint fresh orange juice
150ml/¼ pint chicken stock
2 tsp chopped fresh rosemary leaves
1 tsp light muscovado sugar
knob of butter
orange segments and fresh rosemary sprigs to garnish
boiled rice and green salad to serve

Steps:

  • Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
  • Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
  • Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
  • Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium

CHICKEN WITH THYME AND GARLIC SAUCE (CROCK POT)



Chicken With Thyme and Garlic Sauce (Crock Pot) image

Adopted from BH&G Slow cooker and 5 ingredients or less book. If you like the subtle flavor of garlic you will love this simple to make dinner.

Provided by Chef1MOM-Connie

Categories     Beginner Cook

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 5

6 cloves, minced
1 1/2 teaspoons dried thyme
3 -4 lbs whole skinless chicken breasts, with bone
1/4 cup orange juice
1 tablespoon balsamic vinegar

Steps:

  • Sprinkle garlic and thyme over chicken. Place chicken in crock pot.
  • Pour orange juice and vinegar over chicken.
  • Cover and cook on low 5 hours, high 2 1/2 hours.
  • Remove chicken from crock pot and put on a platter.
  • Skim off fat from cooking juices.
  • Strain juice in saucepan, bring to boil, reduce heat to simmer and reduce juice to 1 cup.
  • Serve in a bowl with spoon for chicken and serve.

Nutrition Facts : Calories 266.5, Fat 5.9, SaturatedFat 1.3, Cholesterol 145.2, Sodium 264, Carbohydrate 1.8, Fiber 0.1, Sugar 1.3, Protein 48.3

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