Chicken with blood orange sauce
I love blood oranges so I set out to create a dinner dish that highlighted their deep citrus flavour and absolutely beautiful colouring! Pairs really well with some fresh steamed vegetables.
Ingredients
Serves: 4
- 4 skinless, boneless chicken breasts
- 2 blood oranges, juiced
- 3 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 1 tablespoon butter
- 1/2 onion, minced
- 3 cloves garlic, chopped
- 3 blood oranges, juiced
- 180ml chicken stock
- 3 tablespoons dry white wine
- 1 teaspoon chopped fresh parsley
- 1 tablespoon honey
Method
Prep:15min ›
Cook:30min ›
Extra time:12hr ›
Ready in:12hr45min
- Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard juice.
- Heat olive oil in a large pan over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with foil.
- Melt butter in a clean pan over medium heat. Cook and stir onion and garlic in melted butter until onion has softened, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine and parsley. Bring mixture to the boil. Return chicken breasts to pan, reduce heat to low, and cover. Simmer until chicken is cooked through, about 7 minutes per side.
- Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.
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Reviews & ratings
Average global rating:
(10)
Reviews in English (10)
Husband made a half batch of this recipe, and it was super delicious! Easy, and the instructions provided are excellent for the recipe. Will make again, and again... as long as we can find blood oranges for sale! - 15 Mar 2013 (Review from Allrecipes US | Canada)
I have never seen blood oranges before. I called my local supermarket and had them special order them for me just to make this recipe :-) I thought it produced a very juicy tasting chicken. I was surprised that it did not have an overwhelming orange taste to it. The sauce is yummy, and I didn't have any white wine, but I did have red wine, so I used that in the sauce and it still tasted great. That is the only thing I did differently about this recipe, otherwise, I followed it exactly. I wouldn't change anything. Great dish! - 23 Mar 2013 (Review from Allrecipes US | Canada)
Loved this! I used the juice of 4 blood oranges in my sauce because I bought a bag of smaller sized ones, but it came together beautifully. My husband came home from work and the first words out of his mouth were, "What smells SO GOOD?" We loved the flavor, and will definitely make it again. - 28 Feb 2013 (Review from Allrecipes US | Canada)
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