Roast chicken and blood orange with fennel and olives Main Serves 2 1h 10 min Orange, fennel and olive is a classic combination; raw sliced fennel combined in a salad with orange makes a good, punchy … Directions. Garlic can be prepared ahead of time and set aside until dish is ready for plating. Blood oranges add their beautiful crimson hue to the dish, but you can use navel or Valencia oranges if blood oranges aren’t available. Cook 3 or 4 minutes or until browned, turning once. You saved Blood Orange Chicken to your. What If Cooking “Healthy” Could Taste So Much... the Williams Sonoma Roast Chicken with Blood Oranges and Red Onion | Tahoe Girl, 6 fresh thyme sprigs, plus 1 tsp. before returning the chicken to the pan to finish cooking through. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I was surprised that it did not have an overwhelming orange taste to it. salt and a few grinds of pepper. SAUCE WAS BETTER ON THE WHITE RICE THAN ON THE CHICKen. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. 8. 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. 3 tablespoons all purpose flour for gravy. I would probably make this again. In a large ovenproof fry pan, scatter the orange slices, whole garlic cloves, onion, the 4 remaining thyme sprigs and the bay leaves. Add comma separated list of ingredients to include in recipe. Heat olive oil in a large pan over medium heat. My husband came home from work and the first words out of his mouth were "What smells SO GOOD?" Unfortunately, when we read the back of the label on the Triple Sec we found out it was sweetened with high fructose corn syrup (booh!) Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Season the cavity and the outside of the chicken with thyme. Place in oven and roast at 400˚ for ~25 minutes, until garlic is soft and golden brown. Add the mustard and combine well. To cook: Place chicken breasts into a baking dish. Place the chicken, breast side up, in the pan. Return chicken breasts to skillet, reduce heat to low, and cover. Process until well combined and smooth. Squeeze juice of 2 blood oranges over chicken. Add the chicken to the bowl with the marinade. 1 Tbs fresh oregano; 1/2 tsp salt; 1/2 tsp black pepper, freshly ground; 4 chicken breasts, boneless and skinless; 3 Tbs olive oil; 3 Tbs dry, white wine; 1/4 cup blood orange juice; 2 garlic cloves, minced; 1 tsp fresh parsley, minced. Cook until chicken is browned and cooked thoroughly. Slice the oranges into rounds and pick out any pips. Not worth the excessive work. unsalted butter, at room temperature, 1 red onion, cut into 1/2-inch (12-mm) slices. Ingredients. Bring mixture to a boil. Stir in juice of We ate it on rice and it was pretty good. 349 calories; protein 23g; carbohydrates 19g; fat 19.2g; cholesterol 67mg; sodium 201.7mg. Save my name, email, and website in this browser for the next time I comment. Your daily values may be higher or lower depending on your calorie needs. Get one of our Blood orange olive oil recipe and prepare delicious and … Great dish! ABSOLUTELY a do-again in our family!! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. this link is to an external site that may or may not meet accessibility guidelines. Transfer into a small bowl and add the soy sauce, orange juice, wine, oil and thyme. Spoon sauce over chicken breasts to serve. Blood Orange Fused Olive Oil As the Blood Oranges and Tunisian olives ripen, we press them together to form this beautiful (agrumato) or combination of whole, fresh citrus fruits crushed with olives. Whisk together the grapefruit juice, blood orange juice, orange juice, olive oil, lime juice, rosemary, salt and sugar in a large bowl. Gently loosen the skin with your fingertips and rub all over with olive oil, salt, and pepper. Cut 4 1/2-inch deep slits in the top of the chicken breasts. Add the butter and mash with a fork until the ingredients are thoroughly combined. Drizzle cut heads with olive oil and wrap in tin foil. Using a pestle and mortar, mash the garlic. Drizzle with the olive oil and toss to coat. Squeeze juice of 2 blood oranges over chicken. Add the blood orange juice, chicken broth, honey, rosemary, and black pepper to the pan and simmer until the sauce is reduced by half and a slightly thicker glaze remains, about 6-8 minutes. Crecipe.com deliver fine selection of quality Blood orange olive oil recipes equipped with ratings, reviews and mixing tips. Melt butter in a clean skillet over medium heat. Sprinkle chicken with salt and pepper; dredge in flour. Let stand at room temperature for 30 minutes. In a large bowl, mix all the seasonings together. We loved the flavor and will definitely make it again. Blood Orange Olive Oil www.kitchenkettle.com/recipe/blood-orange-roasted-chicken.asp Cut the remaining blood orange into rounds about 1/4 inch (6 mm) thick. Set aside the zest, orange halves and orange slices separately. Simmer until chicken is no longer pink inside, about 7 minutes per side. The only thing I did differently was omit the honey because my husband hates sweet flavors with meat and I added a bit of cornstarch to thicken the sauce. From that new tab, use "Control + P" to print the single recipe. Nutrient information is not available for all ingredients. 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. Cover and let sit (in the refrigerator) for at least 2 hours, but preferably 6-8 hours. This turned out great and I will definitely make again. 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