Thursday, March 7

Poulet à l'orange: French Orange Chicken

French cooking can sometimes be about simple, elegant, home cooking or rustic cooking as it is often referred too. Poulet à l'orange is a great example of this style cooking, imparting subtle flavors into the chicken and finishing with great vegetables. I like making this dish when I need something that has the appeal of a labor-intensive meal but, is really simple.

Serves 2
Full time: 50 minutes

You will need:

2 boneless/skinless chicken breasts
1 small onion, sliced
1 pint sliced mushrooms
1 fennel bulb, sliced
1/4 cup fresh orange juice
4 tbsp butter, divided
2 tbsp olive oil
1 tsp thyme
1 tsp basil
1 tsp salt
1 tsp ground black pepper
1/2 tsp fennel seeds

Let us begin:

In a high sided sauté pan, melt 2 tbsp butter over medium heat.

Season both sides of chicken breasts with salt and pepper, place into hot pan.

Sear of chicken breasts for 8 minutes per side creating a nice golden color.

When you flip them, add remain 2 tbsp of butter in.

Once seared remove chicken to side plate for a moment.

Add in olive oil, mushrooms and onions.

Cook for 5-8 minutes.

Add in fennel and cook for 5 minutes.

Add chicken back into the pan. Here is a helping hint. If you place once into the pan, you can pile vegetables on top to help clear out space for the second one.

Top chicken with herbs and add in orange juice.

Keep over heat until orange juice boils.

Lower heat to low and cover with lid.

Cook 15-20 minutes or until chicken has reached a safe temperature.

Plate up and enjoy!