Citrus Poached Chicken With Citrus Honey Sauce Recipes

CITRUS-HONEY CHICKEN

Steps:

• Preheat oven to 425°. In a shallow bowl, mix bread crumbs, orange zest, salt and pepper. In another bowl, toss chicken with orange juice. Dip chicken in crumb mixture, patting to help coating adhere; place on a greased foil-lined baking sheet., Spritz tops with cooking spray until crumbs appear moistened. Bake 10-12 minutes or until light golden brown and chicken is no longer pink., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes or until blended. Serve with chicken.

CITRUS CHICKEN

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

CITRUS POACHED CHICKEN WITH CITRUS HONEY SAUCE

Steps:

• Thoroughly rinse the chicken and cut breasts in half lengthwise. Thinly slice the chicken breast halves into discs just under 1/4" thick. The goal is to have the chicken approximately the same thickness as chicken in take-out Chinese food dishes. The slicing is where most of the prep time comes from.
• Drain the chicken slices in a collender while you prepare the poaching liquid.
• Slice the lemons and limes in half width-wise. Use a citrus reamer or a juicer to extract the juices into a wide saucepan or chef's pan. Add the white wine.
• Heat on high until you see steam curling above the liquid.
• Add the drained chicken and stir. Cook until chicken is no longer pink, stirring to keep the chicken moving to cook evenly.
• After chicken is cooked through, remove with slotted utensil to fresh collender nestled in a bowl. Drain solids out of cooking liquid and return liquid to pan and bring to light boil. Add honey and juices from chicken that have collected under the collender. Boil until sauce reduces enough to thickly coat back of wooden spoon.
• Serve chicken over seasoned rice and drizzle with sauce. I use reduced sodium Rice-A-Roni.
• Try substituting 1 - 2 oranges for the limes and current jelly for the honey. Very yummy!

HONEY-CITRUS CHICKEN

Steps:

• Puree pineapple, jalapeño and garlic in blender until almost smooth. Pour pineapple puree into 13 x 9 x 2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.)
• Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
• Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve passing sauce separately.

POACHED CHICKEN WITH LEMON & TARRAGON SAUCE

Steps:

• Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
• Remove any excess fat from the chicken and push it into the liquor.
• Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
• Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
• Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.

SOY-POACHED CHICKEN

Steps:

• In a large skillet over medium-high heat, cook 2 or 3 shallots with 2 tablespoons butter or oil and some salt and pepper until soft, 3 to 5 minutes.
• Add the chicken, 2 tablespoons soy sauce, juice of 1 lemon, .75 cup water, 1 tablespoon lemon zest, 1 tablespoon sugar and .25 teaspoon cayenne to the pan.
• When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
• Lower heat and return the chicken to the pan to reheat and coat with sauce.
• Garnish: Fresh cilantro and lemon.

CHICKEN WITH CITRUS SAUCE

Steps:

• 1. Salt and pepper the chicken. Heat oil in a heavy skillet and brown chicken, cooking all the way through. Remove the chicken from the skillet and keep warm.
• 2. Add onion and garlic to the skillet and cook just long enough for onions to become soft. Turn heat to high under skillet and add orange juice, lemon juice, lime juice, pineapple juice, honey, cilantro and ginger. Cook stirring frequently untill sauce starts to thicken. Turn the heat to a simmer and add chicken to the skillet stirring to cover chicken in sauce. Serve.

TANGY CITRUS CHICKEN

Steps:

• Place chicken breasts in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the remaining ingredients. Pour half over the chicken. , Bake, uncovered, at 350° for 20 minutes. Turn chicken; pour remaining sauce on top. Bake 15-20 minutes longer or until meat juices run clear.