Best 3 Orange Brandy Chicken Recipes

Indulge in the tantalizing flavors of Orange Brandy Chicken, a delectable dish that combines the sweet and tangy zest of oranges with the sophisticated warmth of brandy. This recipe showcases a delightful interplay of flavors, textures, and aromas that will tantalize your taste buds and leave you craving for more. The chicken is marinated in a mixture of orange juice, brandy, garlic, and herbs, infusing it with a burst of citrusy and boozy goodness. Once pan-fried to golden perfection, the chicken is then simmered in a flavorful sauce made from the marinade, orange marmalade, and chicken broth, resulting in a rich and glossy glaze that coats each succulent piece of chicken. Accompanying the main course is a selection of delectable side dishes, including a refreshing orange salad with mint, a creamy mashed potato that provides a comforting contrast to the tangy sauce, and a medley of steamed vegetables that adds a touch of vibrant color and الصحية. This comprehensive recipe provides step-by-step instructions, cooking tips, and beautiful photographs to guide you through the process of creating this culinary masterpiece. Whether you're a seasoned cook or a beginner in the kitchen, this Orange Brandy Chicken recipe is sure to impress your family and friends with its exquisite taste and elegant presentation.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED CHICKEN BREASTS WITH ORANGE-BRANDY SAUCE

Pan-Roasted Chicken Breasts With Orange-Brandy Sauce image

Fine Cooking Feb/March 2009 http://www.finecooking.com/recipes/pan-roasted-chicken-breasts-orange-brandy-sauce.aspx

Provided by Queen Dana

Categories Chicken Breast

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups orange juice (fresh navel or Valencia)
2 tablespoons finely grated orange zest
kosher salt
6 boneless skin-on chicken breast halves, about 6-7 ounces each
2 tablespoons extra virgin olive oil
fresh ground black pepper
3 tablespoons unsalted butter
1 medium shallot, minced
2 tablespoons brandy
1 cup orange juice (fresh navel or Valencia)
1/2 cup lower-salt chicken broth
1 orange, cut into segments, segments cut into thirds (navel or Valencia)
1 tablespoon chopped fresh flat-leaf parsley
kosher salt & freshly ground black pepper

Steps:

Brine the chicken:.
Combine the orange juice, zest, 6 Tbs. salt, and 4 cups water in a large bowl or pot; stir to dissolve the salt. Add the chicken breasts and refrigerate for 2 to 3 hours.
Cook the chicken:.
Position a rack in the center of the oven and heat the oven to 400°F.
Remove the chicken from the brine and pat it dry with paper towels.
Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat until shimmering hot. Add the chicken skin side down in a snug single layer and cook until the skin is golden brown, 3 to 5 minutes. Turn the chicken, season with 1/4 teaspoons salt and a few grinds of pepper, and put the pan in the oven. Roast the chicken until an instant-read thermometer registers 165°F in the center of the thickest breast, about 15 minutes. Remove from the oven, transfer the chicken to a carving board, tent with foil, and let rest while you make the sauce.
Make the sauce:.
Pour the juices from the skillet into a heatproof measuring cup. Let the fat rise to the surface and then spoon it off.
Melt 2 Tbs. of the butter in the skillet over medium-high heat. Add the shallot and cook, stirring, until soft, 1 to 2 minutes. Off the heat, add the brandy. Return the pan to the heat and cook, scraping the bottom of the pan, until the brandy has almost evaporated, about 30 seconds. Increase the heat to high and add the orange juice. Boil until thick and syrupy and reduced to about 1/3 cup, about 5 minutes. Add the chicken broth, pan juices, and any juices from the carving board. Boil until reduced to about 3/4 cup, about 3 minutes.
Swirl in the orange segments. Then, off the heat, swirl in the remaining 1 Tbs. butter and the parsley until the butter is melted. Season to taste with salt and a few grinds of pepper.
To serve, cut the chicken on the diagonal into thin slices and arrange on 6 serving plates. Drizzle with the sauce.

Nutrition Facts : Calories 301.7, Fat 17.4, SaturatedFat 6.3, Cholesterol 61.7, Sodium 112, Carbohydrate 16.4, Fiber 1, Sugar 12.5, Protein 16.7

ORANGE-BRANDY CHICKEN

Orange-Brandy Chicken image

Provided by Marjorie Thompson

Categories Chicken Sauté Quick & Easy Orange Brandy Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 tablespoons (1/4 stick) butter
4 boneless chicken breast halves
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1/3 cup frozen orange juice concentrate, thawed
1/3 cup canned chicken broth
2 tablespoons brandy
Orange slices (optional)

Steps:

Melt butter in heavy large skillet over medium-high heat. Season chicken with rosemary, salt and pepper. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add orange juice concentrate, chicken broth and brandy and simmer until chicken is just cooked through, 5 minutes. Transfer chicken to plate; tent with foil to keep warm. Boil pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish with orange slices, if desired, and serve.

BRAISED ORANGE CHICKEN

Braised Orange Chicken image

Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.

Provided by The Gruntled Gourmand

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 bone-in chicken thighs
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
2 cups orange juice (no pulp)
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
1 pinch salt and ground black pepper
¼ teaspoon red pepper flakes

Steps:

Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
Cook and stir onion in the same skillet until softened, about 5 minutes.
Stir in garlic; cook and stir until fragrant, about 1 minute.
Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 67.6 g, Cholesterol 64 mg, Fat 18.5 g, Fiber 2.7 g, Protein 22.3 g, SaturatedFat 4.1 g, Sodium 206 mg, Sugar 62.3 g

Tips:

For a crispy skin, pat the chicken dry before searing.
Sear the chicken in a hot skillet over medium-high heat until golden brown.
Don't overcrowd the skillet, or the chicken will steam instead of sear.
To make the sauce, use a good quality orange brandy. A cheap brandy will have a harsh flavor that will overpower the dish.
Add the orange zest and juice to the sauce for a bright, citrusy flavor.
Taste the sauce before serving and adjust the seasonings as needed.
Serve the chicken with your favorite sides, such as rice, mashed potatoes, or roasted vegetables.

Conclusion:

Orange brandy chicken is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The chicken is seared until golden brown and then simmered in a flavorful sauce made with orange brandy, orange zest, and orange juice. The result is a moist and tender chicken with a slightly sweet and tangy flavor. Serve the chicken with your favorite sides for a complete meal that is sure to please everyone at the table.