Orangebraisedchickenbreastswithcapers Recipes

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ORANGE HERB ROASTED CHICKEN



Orange Herb Roasted Chicken image

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Provided by Nellie Fiorenzi

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 10

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
½ cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
½ cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
  • Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
  • Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg

ROASTED CHICKEN WITH ORANGE GLAZE



Roasted Chicken with Orange Glaze image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Asparagus with Orange Glaze, optional, recipe follows
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish

Steps:

  • For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
  • Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
  • For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
  • Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
  • Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.

ORANGE CHICKEN WITH CAPERS



Orange Chicken With Capers image

This recipe is originally from a free recipe card that I picked up at safeway. It makes a great meal served over rice or couscous and is pretty fast and easy.

Provided by anonymous

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
3 tablespoons flour
3 tablespoons butter
3/4 cup chicken broth
1 large seedless orange, peeled and sectioned
1 tablespoon small caper, drained
2 teaspoons orange zest

Steps:

  • Pound chicken to an even thickness. Season the flour with salt and pepper to taste and place it in a large plastic bag with the chicken breasts. Shake to.
  • coat the chicken in the flour - reserve the leftover flour in the bag.
  • In a large nonstick skillet over medium-high heat melt the butter. Add the chicken and cook for 4-5 minutes per side until nicely browned.
  • In a small bowl, combine the chicken broth and the leftover flour. Push the chicken to the edge of the skillet, add the broth mixture, orange segments and capers. Stir lightly and spoon over the chicken.
  • Reduce the heat to medium-low and cook, covered for 5 minutes or until the sauce is slightly thickened and the chicken is cooked through.
  • Stir in the orange zest, spoon sauce over chicken and serve.

Nutrition Facts : Calories 262.6, Fat 12.1, SaturatedFat 6.2, Cholesterol 98.4, Sodium 416.8, Carbohydrate 10.4, Fiber 1.4, Sugar 4.5, Protein 27.2

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

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

BRAISED CHICKEN WITH ORANGE AND SCALLIONS



Braised Chicken with Orange and Scallions image

Braising involves the same basic steps as stewing but uses less liquid. The result: golden pieces of chicken with a flavorful sauce. For even browning, use a heavy pan, like a cast-iron skillet or a Dutch oven.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 35m

Number Of Ingredients 6

1 chicken (3 1/2 to 4 pounds), cut into 10 pieces, reserve wings for another use
Coarse salt
1 tablespoon olive oil
2 bunches scallions, halved crosswise
3/4 cup halved, pitted green olives
6 strips orange zest, plus 1/2 cup fresh orange juice (from 1 orange)

Steps:

  • Preheat oven to 450 degrees. Heat a large cast-iron skillet over medium-high until hot but not smoking, about 1 minute. Season chicken with salt. Swirl oil in skillet. Working in batches if needed, add chicken, skin side down, and brown on one side, about 5 minutes.
  • Turn chicken, skin side up, and add scallions, olives, and orange zest and juice to skillet. Transfer to oven and cook until chicken is cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 433 g, Fat 27 g, Fiber 1 g, Protein 36 g

BREADED CHICKEN WITH ORANGE SAUCE



Breaded Chicken with Orange Sauce image

You can first cook the chicken in its coating. Then you're left with browned bits in the pan to make a delightful sauce with orange juice and Italian seasoning. Topped with orange segments for color, this moist, tasty meal is ready in about 30 minutes.-Soraida Angie Cannestra, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup 2% milk
3/4 cup seasoned bread crumbs
4-1/2 teaspoons grated Parmesan cheese
3/4 teaspoon Italian seasoning, divided
1/2 teaspoon garlic powder
4 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons canola oil
3/4 cup orange juice
Hot cooked rice

Steps:

  • Place milk in a shallow bowl. In another shallow bowl, combine the bread crumbs, Parmesan cheese, 1/2 teaspoon Italian seasoning and garlic powder. Dip chicken in milk, then coat with crumb mixture. , In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Add orange juice and remaining Italian seasoning to skillet, stirring to loosen browned bits. Bring to a boil; cook until sauce is reduced to about 1/4 cup. Serve with chicken and rice.

Nutrition Facts : Calories 181 calories, Fat 12g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 135mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 9g protein.

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