Orange Thyme Chicken Food

ORANGE-THYME CHICKEN IN GARLIC SAUCE

Steps:

• Place orange juice and 2 tablespoons thyme in an 8-in. square baking dish; add chicken. Refrigerate, covered, 30 minutes., Remove chicken from orange juice mixture; pat chicken dry. Reserve 1/3 cup marinade; discard remaining marinade., In a large skillet, heat butter over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook chicken 2-3 minutes on each side or until lightly browned. Using tongs, remove chicken from pan, reserving butter in pan., Stir in flour until blended. Cook 30-45 seconds, stirring to loosen browned bits from pan. Gradually stir in broth and reserved marinade. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in green onions, roasted garlic, orange zest and remaining minced thyme. Return chicken to pan; reduce heat to medium-low. Cook, covered, 4-5 minutes or until a thermometer inserted in chicken reads 165°. If desired, serve with orange slices and thyme sprigs.

ORANGE THYME CHICKEN BREASTS

Steps:

• Mix orange juice, olive oil, honey, thyme, salt and pepper to make a marinade.
• Add chicken and coat well.
• Cover and refridgerate overnight.
• Preheat the oven to 350.
• Place chicken covered with marinade on a baking sheet.
• Bake, basting occasionally, until cooked, about 30 minutes.

ORANGE THYME CHICKEN

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 ROASTED CHICKEN THIGHS

Steps:

• Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat.
• Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.

HAZELNUT CHICKEN WITH ORANGE THYME CREAM

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.

THAI ORANGE CHICKEN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
• Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
• Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.

BOHEMIAN ORANGE CHICKEN

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.