Sunday, October 23, 2011

Orange Rosemary Chicken

One of my favorite dinners as of late... you can use breasts or thighs.

1.5 lbs chicken breasts or thighs
1 large onion, sliced thinly
2 Tbsp canola oil
4-5 smallish potatoes
1-2 orange sweet potatoes
1/2 c orange juice
1/2 tsp grated orange zest (from about half the orange)
1/4 c MSPI safe chicken broth
3/4 c water
1 Tbsp brown sugar
1 Tbsp flour
1 1/4 tsp salt, divided
1 tsp dried rosemary, crushed
1/4 to 1/2 tsp pepper

Cut chicken thighs in half or chicken breasts in fourths. Heat oil in large skillet. Add onions and saute until onions begin to turn translucent. Add chicken and sprinkle about 1 tsp salt over all and brown on both sides (takes about 10-15 minutes). Remove chicken & onion to a plate. Meanwhile, as chicken is browning, cut potatoes & sweet potatoes into roughly 1" chunks. Mix juice, zest, broth, water, brown sugar, flour, 1/4 tsp salt, rosemary, and pepper until smooth. Add potatoes to pan along with sauce mixture, scraping up all the browned bits from the bottom of the pan. Bring to a boil, cover, reduce heat and let simmer for 10 minutes. Add chicken & onions (along with any drippings collected in the plate) back to the pan. Stir. Recover and allow to heat for 5-10 minutes, until chicken is heated through (may need to add a little more water (maybe 1/4 cup) if it goes too dry). Serve with other vegetables and/or a salad. Yield: 4 generous servings or 6 smaller ones

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