Braised Chicken with Wine and Oranges Recipe

Name: Braised Chicken with Wine and Oranges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pure olive oil; 4 chicken breast halves, on the bone (about 1/2 pound each); Salt and freshly ground pepper; 5 small red new potatoes, thinly sliced; 12 small pearl onions, peeled; 8 baby carrots; 1 garlic clove, minced; 1 teaspoon thyme leaves; 1/2 cup fresh orange juice; 1/2 cup Muscatel wine or sweet sherry; 1/2 cup canned low-sodium chicken broth; 1 navel orange, peeled and cut into chunks

Servings: persons

1/2 cup pure olive oil
4 chicken breast halves, on the bone (about 1/2 pound each)
Salt and freshly ground pepper
5 small red new potatoes, thinly sliced
12 small pearl onions, peeled
8 baby carrots
1 garlic clove, minced
1 teaspoon thyme leaves
1/2 cup fresh orange juice
1/2 cup Muscatel wine or sweet sherry
1/2 cup canned low-sodium chicken broth
1 navel orange, peeled and cut into chunks

1
In a large deep skillet, heat the olive oil until shimmering.
2
Season the chicken breasts with salt and pepper and add them to the skillet, skin side down.
3
Top the chicken with the potatoes, onions and carrots and season with salt and pepper.
4
Cover and cook over moderate heat until the chicken is lightly browned on the bottom, 1 to 2 minutes.
5
Turn the chicken skin side up.
6
Add the garlic, thyme and orange juice and bring to a boil.
7
Add the wine and cook over moderate heat until the liquid reduces slightly, about 7 minutes; push the vegetables under the liquid from time to time.
8
Add the chicken broth and cook over moderately low heat until the chicken is cooked through, the vegetables are tender and the sauce is reduced by about half, 10 to 12 minutes.
9
Add the orange chunks and cook just until warmed through, about 1 minute.
10
Transfer the chicken to plates.
11
Spoon the vegetables and sauce on top and serve.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup pure olive oil, 4 chicken breast halves, on the bone (about 1/2 pound each), Salt and freshly ground pepper, 5 small red new potatoes, thinly sliced, and more.

Yes, Braised Chicken with Wine and Oranges falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Chicken with Wine and Oranges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions