Recipe: 4-Step Chicken - Crispy-Skinned Chicken a l'Orange (Melissa d'Arabian)
Main Dishes - Chicken, PoultryCRISPY-SKINNED CHICKEN A L'ORANGE
Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
FOR THE ORANGE GLAZE:
1/2 cup frozen orange juice concentrate
4 tablespoons honey
Preheat the oven to 375 degrees F.
Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven.
Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes (or longer depending on thickness). Let the chicken rest for 10 minutes on a cutting board.
Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
VARIATIONS:
- crushed red pepper flakes (about 1 teaspoon or to taste) may be added to the orange glaze.
- substitutes for bone-in chicken breasts: boneless, skinless chicken breasts, chicken tenders, chicken pieces, chicken thighs, pork chops, or turkey breast cutlets.
- orange glaze may be doubled.
- serve over rice, orzo or couscous.
- 1 tablespoon butter may be added to the glaze if you want to cut down on the sweetness.
- Orange marmalade (about 2 tablespoons) may be added to the glaze for texture.
- for a variation of the glaze substitute lemonade concentrate for the orange juice and molasses for the honey.
- for easier clean up transfer the chicken to a foil lined pan for baking in the oven.
Makes 4 servings
Source: Food TV Network, Ten Dollar Dinners with Melissa d'Arabian Episode: Bird on a Budget
Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
FOR THE ORANGE GLAZE:
1/2 cup frozen orange juice concentrate
4 tablespoons honey
Preheat the oven to 375 degrees F.
Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven.
Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes (or longer depending on thickness). Let the chicken rest for 10 minutes on a cutting board.
Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
VARIATIONS:
- crushed red pepper flakes (about 1 teaspoon or to taste) may be added to the orange glaze.
- substitutes for bone-in chicken breasts: boneless, skinless chicken breasts, chicken tenders, chicken pieces, chicken thighs, pork chops, or turkey breast cutlets.
- orange glaze may be doubled.
- serve over rice, orzo or couscous.
- 1 tablespoon butter may be added to the glaze if you want to cut down on the sweetness.
- Orange marmalade (about 2 tablespoons) may be added to the glaze for texture.
- for a variation of the glaze substitute lemonade concentrate for the orange juice and molasses for the honey.
- for easier clean up transfer the chicken to a foil lined pan for baking in the oven.
Makes 4 servings
Source: Food TV Network, Ten Dollar Dinners with Melissa d'Arabian Episode: Bird on a Budget
MsgID: 371611
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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