Chicken in Orange Sauce Recipe

Name: Chicken in Orange Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, skinned, cut in half. if you like dark meat use 4 thighs, skinned and deboned; 2 tablespoons flour; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; ¼ teaspoon dried sage; 2 tablespoons ghee; 2 tablespoons extra virgin olive oil; 1 onion, chopped; 2 stalks celery, chopped; 12 baby carrots, chopped; ½ cup dry sherry; 1 ½ cups chicken stock, homemade is best; 2 teaspoons tomato paste; 3 garlic cloves, minced; 4 pieces orange zest, 2 inches by 1 inch. Outer skin only, the white inner skin is bitter; ½ teaspoon dried sage; ½ teaspoon dried rosemary, crumbled; 3 tablespoons red wine vinegar; 1 tablespoon sugar; 1 tablespoon cornstarch; 1 tablespoon orange liqueur; ½ tablespoon orange zest; 8 orange slices (to garnish)

Servings: persons

2 chicken breasts, skinned, cut in half. if you like dark meat use 4 thighs, skinned and deboned
2 tablespoons flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
¼ teaspoon dried sage
2 tablespoons ghee
2 tablespoons extra virgin olive oil
1 onion, chopped
2 stalks celery, chopped
12 baby carrots, chopped
½ cup dry sherry
1 ½ cups chicken stock, homemade is best
2 teaspoons tomato paste
3 garlic cloves, minced
4 pieces orange zest, 2 inches by 1 inch. Outer skin only, the white inner skin is bitter
½ teaspoon dried sage
½ teaspoon dried rosemary, crumbled
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon orange liqueur
½ tablespoon orange zest
8 orange slices (to garnish)

1
Place Flour, Salt, Pepper, and Sage in a bag, shake to mix.
2
Add Chicken, shake well to coat.
3
Heat a dutch oven over nedium high heat.
4
When hot, add Ghee and Oil.
5
Add Chicken, cook 3 minutes per side.
6
Drain on paper towel.
7
Add Onion, Celery, and Carrots, cook 'til onions are golden, 7-8 minutes.
8
Add Sherry, cook 1 minute.
9
Add chicken stock, Tomato Paste, Garlic, strips of Orange Zest, Sage, and Rosemary.
10
Bring to a simmer.
11
Return the Chicken to the dutch oven.
12
Simmer, covered for 20 minutes.
13
While this is cooking, combine the Vinegar and Sugar in a heavy sauce pan, heat over medium high heat, stirring all the while.
14
reduce to 1 TBS.
15
Remove the Chicken.
16
Strain ths sauce into the vinegar mixture.
17
Discard solids.
18
Bring sauce to a boil over medium high heat.
19
Cook for 5 minutes, stir often.
20
Whisk in the Cornstarch mixture and grated Orange Peel, cook 'til thickened.
21
Adjust seasoning.
22
Serve.

753

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 2 chicken breasts, skinned, cut in half. if you like dark meat use 4 thighs, skinned and deboned, 2 tablespoons flour, ½ teaspoon salt, ¼ teaspoon fresh ground black pepper, and more.

Yes, Chicken in Orange Sauce 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.

Chicken in Orange Sauce

How did you like this recipe?

Frequently Asked Questions