Best 7 Chicken A Lorange Recipes
**Chicken à l'Orange: A Classic French Dish with a Twist**
Chicken à l'orange is a classic French dish that combines the flavors of sweet and sour with the savory taste of chicken. This elegant dish is perfect for a special occasion or a romantic dinner. The chicken is marinated in a mixture of orange juice, orange zest, garlic, and herbs, then roasted or pan-fried until golden brown. The sauce is made with the marinade, orange segments, and a touch of honey or sugar. The result is a flavorful and succulent dish that is sure to impress your guests.
This article provides two variations of the chicken à l'orange recipe: a classic version and a simplified version for busy home cooks. The classic version follows the traditional French method of marinating the chicken overnight, while the simplified version uses a quicker marinade time and a one-pan cooking method. Both recipes include step-by-step instructions and helpful tips to ensure a perfect result.
In addition to the main recipes, the article also includes a section on variations and substitutions. Here, you'll find ideas for adding different flavors to the dish, such as using different types of citrus fruits or adding a touch of spice. You'll also find suggestions for side dishes that pair well with chicken à l'orange, such as steamed vegetables, roasted potatoes, or a simple green salad.
CHICKEN A LA ORANGE
This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.
Provided by SKEHLER
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
- Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 34.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 79.5 mg, Sugar 26 g
CHICKEN À L'ORANGE
Inspired by Julia Child, this Chicken À L'Orange uses a sweet and savory chicken roasted with shallots and basted with a rosemary, orange marmalade glaze.
Provided by David & Debbie Spivey
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
- Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.
- In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.
- If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.
- Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.
- Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.
- Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!
Nutrition Facts : Calories 514 kcal, Carbohydrate 35 g, Protein 24 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 140 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice chicken breast into cubes.
- In a bowl, combine marinade ingredients. Add chicken and stir to coat.
- Let marinate at least 1 hour.
- In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
- Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
- Serve over rice if desired.
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
CRISPY-SKINNED CHICKEN A L'ORANGE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- 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 in total. 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.
SHEET PAN CHICKEN A L'ORANGE
This is Jeff's simple take on a classic French dish, duck a l'orange.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
- In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
- Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
- Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
- Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
- Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
- Garnish with the orange segments and zest.
CHICKEN L'ORANGE
I have no idea where this recipe originated, I've been making it for years. My DH thinks it's one of those 'tough' recipe things...As you can see, EASY but tasty!
Provided by katie in the UP
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute chicken in butter 8 to 10 minutes.
- Remove; set aside.
- Mix cornstarch and juice.
- Stir in 57 sauce and marmalade.
- Pour into skillet.
- Cook on low heat until thickened.
- Put chicken in sauce.
- Heat; serve on top of rice sprinkled with almonds and orange zest.
GRILLED CHICKEN A L' ORANGE
Sweet, savory and oh-so-delicious! The smoky cumin works so nicely on this grilled recipe.
Provided by Chip Burrus
Categories Marinades
Number Of Ingredients 14
Steps:
- 1. In a 9x13 dish make the marinade by combining the first 5 ingredients; zest, juice, mustard, cumin, if using, and vinegar.
- 2. Spread out a sheet of plastic wrap about 2 feet long and place chicken breasts on it.
- 3. Spread another sheet of plastic wrap over the chicken breasts.
- 4. With flat side of a mallet, pound the chicken to an even 1/2 inch thickness.
- 5. Remove plastic wrap and place chicken in marinade.
- 6. Cover and allow to marinate 30 minutes to 1 hour.
- 7. When you are ready to cook the chicken, preheat the grill.
- 8. Then prepare the sauce.
- 9. In a wide skillet, melt the butter over low heat and stir in the flour.
- 10. Cook this roux over low heat for a minute or two, until it bubbles.
- 11. Add the sugar, cinnamon, mustard and vinegar and stir until well combined.
- 12. Whisk in the orange juice, bring the heat up to medium, and stir until thickened.
- 13. Lower the heat and cover the pan to keep the sauce hot while you grill the chicken.
- 14. Grill the chicken just until cooked through, 3 to 5 minutes per side.
- 15. When serving, place the grilled chicken on a heated platter, pour some of the sauce over it and pass the rest of the sauce.
- 16. Serves 4.
Tips:
- Use a large skillet or wok: This will allow you to cook the chicken and vegetables in one pan, making cleanup a breeze.
- Cut the chicken into bite-sized pieces: This will help it cook evenly and quickly.
- Marinate the chicken in the orange juice, soy sauce, and garlic for at least 30 minutes: This will help to flavor the chicken and make it more tender.
- Use a variety of vegetables: This will add color, flavor, and nutrients to the dish. Some good choices include broccoli, carrots, bell peppers, and snow peas.
- Cook the chicken and vegetables over high heat: This will help to sear the chicken and vegetables and keep them crisp.
- Add the orange sauce and cook until bubbly: This will help to thicken the sauce and coat the chicken and vegetables.
- Serve immediately over rice or noodles: This dish is best served hot.
Conclusion:
Chicken à l'orange is a classic dish that is easy to make and always a crowd-pleaser. The sweet and tangy orange sauce is the perfect complement to the tender chicken and crisp vegetables. This dish can be served as a main course or as an appetizer. It is also a great way to use up leftover chicken.
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