Quick Braised Chicken with Oranges and Ginger
Dress Up the Ordinary
The sweet tang of oranges, marmalade, and spicy ginger combine to make the perfect complement for tender braised chicken in this delicious, meal-in-minutes dish. Make it in the summer with peaches and peach butter or in the fall with apples and apple butter.
2 medium oranges
6 boneless, skinless chicken breast halves
Salt and ground black pepper
1 tablespoon vegetable oil
1 medium sweet onion, sliced
1 clove garlic, minced (optional)
1/2 tablespoon minced fresh ginger, or to taste
2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
1 tablespoon orange marmalade
Zest one half of one of the oranges and set the zest aside. Peel and cut the oranges into sections and set them aside.
Season the chicken generously with salt and pepper on both sides. Heat the oil in a sauté pan (or pans--large enough to hold the chicken pieces in one layer) over medium heat until hot but not smoking. Sauté the chicken to brown it on both sides. Remove the chicken from the pan and set it aside.
Add the sliced onion to the pan, season with salt and pepper, and sauté until the onions are tender and translucent, about 5 minutes. Add the garlic and ginger and sauté one minute more.
Add the diluted Glace de Poulet Gold®, the reserved orange zest, and orange marmalade, stirring to combine. Return the chicken to the pan, cover, and simmer 5-7 minutes, over medium-low heat, until the chicken is just cooked through.
Stir in the reserved orange sections and season to taste with more salt and pepper. Serve the chicken with the braising liquid and oranges spooned over the top.
If you want to thicken the braising liquid to a more sauce-like consistency: after step 4 remove the chicken from the pan and simmer the liquid for several minutes until it reduces and thickens slightly, then proceed with the recipe.
Wine Pairing: Riesling or Gewurztraminer