Chicken With Leeks And Orange Recipes

CHICKEN WITH LEEKS AND ORANGE

Steps:

• For the sauce, heat 1/4 cup of oil on high heat in a large pot. Add the ginger, garlic, carrots and onions and cook until lightly browned, about 10 minutes. Be sure to stir often to prevent the vegetables from burning.
• Combine 1/4 cup of the sugar and water in a small heavy-bottomed saucepan over medium-high heat. Continously stir the mixture until it comes to a boil, then stop stirring but continue to heat until the sugar carmelizes into a medium golden brown, about 5 minutes. Carefully add 1 cup of orange juice and 1 tablespoon of vinegar to the caramel. Please be careful during this step, add the liquid slowly or else the caramel will bubble over. Continue to simmer at a medium-high heat and stir until the hardened caramel has dissolved.
• Add the caramel mixture to the vegetables and add the stock and soy sauce along with the orange peel, and bring to a slow, steady simmer. Cook until the sauce is fragrant and slightly reduced, about 50 minutes. Strain the sauce through a sieve and discard the vegetables. Place the sauce in a small sauce pan and bring to a boil over medium-high heat. Cook until the mixture is reduced to 1 cup, about 10 minutes.
• Season the chicken thighs with salt and pepper. Heat 3 tablespoons of oil in a wide, heavy-bottomed saute pan over medium heat. Add the chicken thighs and brown on each side, about 8-10 minutes. Do not rinse the pan. Transfer to a plate, cover and set aside. Sautee the leeks with 1 tablespoon of sugar over medium heat in the same sautee pan you used for the chicken.
• Once it is browned and caramelized, turn the heat high and add the remaining 1/4 cup of orange juice, 1 tablespoon of vinegar, stirring and scraping any brown bits that may be stuck to the pan. Reduce until the pan is nearly dry and add the sauce, chicken and butter. Coat the chicken well with the mixture and plate immediately. Finish off with spooning the sauce around the plate and garnishing with leeks and scallions. Serve with a side of bok choy steamed or sauteed.

CHICKEN WITH ORANGES, LEEKS & OLIVES

Steps:

• Preheat oven to 350°. In shallow pie plate, combine the flour, 2 teaspoons of the orange zest and 1/2 teaspoon of the salt. Dip each chicken breast half into the flour mixture until the chicken is completely coated; shake off the excess mixture.
• In a large skillet over medium-high heat, heat the olive oil. Add the chicken breasts and saute about 3 minutes on each side or until the chicken is browned but not cooked all the way through. Transfer the chicken to a baking sheet and finish in the oven at 350° for 5-10 minutes or until the meat is no longer spongy when touching it.
• In the drippings remaining in the skillet, saute the leeks, cumin, red-pepper flakes and the remaining salt about 4 minutes or until the leeks are softened. Add the tomatoes, chicken broth and the remaining 1 teaspoon of orange zest. Simmer the mixture for 5 minutes. Stir in the orange slices and nicoise olives and heat the mixture through. Pour the mixture over the chicken.
• ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

PAN-ROASTED CHICKEN WITH ORANGES AND ROSEMARY

Steps:

• Heat oven to 450 degrees F and arrange rack in middle.
• In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.
• Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish.
• Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving.

PAN-ROASTED CHICKEN WITH LEEKS

Steps:

• Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
• Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
• Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

CHICKEN A LA ORANGE

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.

DELICIOUS ORANGE CHICKEN

Steps:

• Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. Combine butter, garlic, basil, salt and pepper; drizzle over chicken. Arrange onion and orange slices on top. Bake, uncovered, 50 minutes., In a small saucepan, combine brown sugar, cornstarch, orange juice and soy sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Drain chicken; brush with orange juice mixture. Bake 15-20 minutes or until a thermometer reads 170°.