Orange Braised Bourbon Chicken Recipes

BOURBON-ORANGE CHICKEN - RACHAEL RAY

Bourbon-Orange Chicken - Rachael Ray image

Make and share this Bourbon-Orange Chicken - Rachael Ray recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 tablespoons butter, cut into small pieces
1 lb boneless skinless chicken breast
salt
fresh ground black pepper
1 (6 ounce) can frozen orange juice concentrate
1/4 cup whole smoked almonds, chopped
3 tablespoons Bourbon
1 baguette or 3 french dinner rolls
2 tablespoons orange marmalade
2 tablespoons butter
2 teaspoons hot sauce

Steps:

To make the chicken: preheat a nonstick skillet over med-high heat; add in oil and butter.
When the butter has melted and is hot, add in the chicken.
Season with salt and pepper; brown for 3-4 minutes on each side.
Decrease heat to medium low; add in juice concentrate and spoon over chicken as it melts down.
Simmer 5 minutes; transfer chicken to dinner plates, leaving most of the sauce in the pan; top chicken with almonds.
Increase heat on the sauce and add in bourbon; cook sauce until it is slightly browned, 2-3 minutes; spoon over chicken and serve.
To make the butter: place bread in a warm oven or toaster oven to crisp the crust.
In a small bowl, microwave the marmalade and butter 15 seconds on HIGH.
Add in hot sauce and stir; spread or brush the sweet-hot butter on the crusty hot bread and serve alongside the chicken.

Nutrition Facts : Calories 759, Fat 24.4, SaturatedFat 9.2, Cholesterol 96.4, Sodium 915.7, Carbohydrate 87.5, Fiber 4.9, Sugar 26.6, Protein 39.5

BRAISED ORANGE CHICKEN

Braised Orange Chicken image

Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.

Provided by The Gruntled Gourmand

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 bone-in chicken thighs
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
2 cups orange juice (no pulp)
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
1 pinch salt and ground black pepper
¼ teaspoon red pepper flakes

Steps:

Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
Cook and stir onion in the same skillet until softened, about 5 minutes.
Stir in garlic; cook and stir until fragrant, about 1 minute.
Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 67.6 g, Cholesterol 64 mg, Fat 18.5 g, Fiber 2.7 g, Protein 22.3 g, SaturatedFat 4.1 g, Sodium 206 mg, Sugar 62.3 g

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