BIGARADE SAUCE RECIPE
A wonderful sauce for all your poultry dishes.
Provided by G. Stephen Jones
Categories Sauces
Time 25m
Number Of Ingredients 7
Steps:
- Remove the zest from half of the orange, cut into ¼ inch strips and reserve. Squeeze the juice from the orange and save that too.
- Heat up a sauce pan over medium heat. When hot, add the butter and then the shallots. Saute the shallots until translucent, about 3 minutes.
- Add the orange juice, vinegar and orange liqueur (optional). Let this reduce for 2 minutes.
- Add the demi glace and reserved orange zest to the sauce pan. Let this simmer and reduce down until the sauce is thick enough to coat the back of a spoons.
- Taste and adjust seasonings with salt and pepper.
- Strain the sauce through a fine mesh strainer or cheesecloth.
- Serve with duck, chicken or trout.
EASY BIGARADE SAUCE (L'ORANGE)
Make and share this Easy Bigarade Sauce (L'orange) recipe from Food.com.
Provided by threeovens
Categories Sauces
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel the zest off of 2 oranges and the lemon with a vegetable peeler; set aside.
- Squeeze the juice out of all the oranges and the lemon; set aside.
- In a saute pan, over low heat, cook the sugar with the vinegar until reduced to a dark syrup.
- Add the stock and orange and lemon juices; bring to a boil.
- Reduce heat and simmer for about 45 minutes, skimming any foam that appears on the top.
- Once done, the sauce should coat the back of a spoon.
- Meanwhile, cut the reserved zests into thin julienne strips; add to sauce the last couple of minutes of cooking.
- Season sauce with salt and pepper to taste; serve hot.
Nutrition Facts : Calories 102, Fat 1.6, SaturatedFat 0.4, Cholesterol 3.6, Sodium 172.1, Carbohydrate 20.2, Fiber 2.4, Sugar 14.3, Protein 3.9
CHICKEN BIGARADE
This is from my Eat Well, Stay Well cookbook. The sauce would also be good over pork chops or leftover roast turkey. Bigarade is the French name for the Seville orange.
Provided by dicentra
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat 2 teaspoons of the oil over moderate heat. Dredge the chicken in the flour, shaking off the excess. Sauté the chicken for 2 minutes per side until golden. Transfer to a plate.
- Add the bell pepper and the remaining 1 teaspoon of olive oil and sauté for 3 minutes or until crisp tender. Add to the plated chicken.
- Add the sugar to the pan and cook for 3 minutes until caramelized. Add the vinegar and cook for 30 seconds.
- Add the orange zest, juice, broth, rosemary and pepper and bring to a boil.
- Return the chicken and bell pepper to the pan, reduce to a simmer, cover and cook for 7 minutes or until the chicken is just cooked through. Stir in the cornstarch mixture and boil for 1 minute, stirring, until lightly thickened.
- Meanwhile with a small paring knife, peel the oranges. Separate the orange sections from the membranes and stir the segments into the pan. Serve the chicken with the sauce and oranges.
Nutrition Facts : Calories 258.6, Fat 5.1, SaturatedFat 0.9, Cholesterol 68.4, Sodium 369.3, Carbohydrate 24.1, Fiber 2.5, Sugar 16.1, Protein 28.8
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