L'Orengue De Pouchins (Chicken In Orange Sauce)

1. 1

   Heat a little butter or oil in a deep casserole or covered pot.

2. 2

   Season the chicken with salt and pepper, dredge in flour, and brown in the butter. Remove the chicken to a plate and set aside.

3. 3

   In the same pot, add the ginger and saute it just until it begins to turn golden.

4. 4

   Turn down the heat and add the orange slices and verjus and let cook a few minutes longer. (You can substitute lemon juice if you don't have verjus).

5. 5

   Add the chicken pieces, and a little more wine if necessary to cover the chicken.

6. 6

   Remove the cooked orange slices and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.