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Thursday

Last Nights Dinner: Chicken with Orange Pan Sauce

Oh man, this was fabulous & besides that, it was quick & easy. We enjoyed it with rice with peas, grilled asparagus & grilled peppers. Add a bottle of 2004 Tortoise Creek Syrah & you have the makings for mid-week, dinner-time bliss.

Here is how it went down....


  • 4 bone-in chicken breast halves with skin

  • 5 teaspoons ground cumin, divided

  • 4 tablespoons olive oil, divided

  • 4 garlic cloves, smashed

  • 1/2 cup chicken broth

  • 1/2 cup orange juice

  • 1/4 cup fresh lemon juice

  • 2 teaspoons grated orange peel

  • 1 1/2 teaspoons grated lemon peel

  • 1/3 cup chopped fresh cilantro



  • Preheat oven to 425°F. Slide fingertips beneath skin of each chicken breast to loosen. Sprinkle each chicken breast with 1 teaspoon cumin and salt and pepper; rub seasoning beneath and on top of skin.
    Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Place chicken, skin side down, in pan and cook until skin browns, about 5 minutes; turn chicken over. Place skillet in oven and roast until chicken is cooked through, about 15 minutes.
    Transfer chicken to plate. Add remaining oil to drippings in skillet; add garlic and sauté over medium-high heat 30 seconds. Add chicken broth, orange juice, lemon juice, orange peel, lemon peel, and remaining 1 teaspoon cumin; boil until reduced to 1 scant cup, about 3 minutes. Pour sauce over chicken; sprinkle with cilantro and serve.

    Makes 4 servings.


    Bon Appétit.

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