We are generally familiar with the traditional recipe for duck à l'orange, but a similar preparation can also be made using chicken. Today’s suggestion is to prepare a simple yet very flavorful dish: chicken à l'orange. This is an easy recipe that gets its innovative touch from a delicate orange...
Ingredients
Chicken
chicken legs and thighs4piece
oregano
thyme
salt
pepper
olive oil
For the sauce
large orange (juice)1
sugar1tsp
glass white wine1
glass chicken broth1
onion1
carrot1
Nutrition (per serving)
Calories
145.0kcal (7.25%)
Protein
19.3g (38.5%)
Carbs
1.1g (0.38%)
Sugars
1.1g (2.1%)
Healthy Fat
4.8g
Unhealthy Fat
2.3g
% Daily Value based on a 2000 calorie diet
How to make Chicken à l'Orange
Prepare the orange sauce
- Step 1
Heat a little olive oil in a skillet and sauté the chopped onion and the carrot cut into thin julienne strips.
- Step 2
Add the strained orange juice and the sugar to the skillet.
- Step 3
Once the sauce begins to boil, add the white wine and chicken broth. Cook over low heat until the sauce reduces by half.
- Step 4
Remove from heat, let cool, and blend the sauce using a food processor, immersion blender, or regular blender.
- Step 5
Strain the sauce through a sieve and set aside.
Prepare the chicken
- Step 1
In an oven-safe dish, drizzle olive oil and place the chicken legs and thighs, seasoned with salt and pepper. Sprinkle with thyme and oregano.
- Step 2
Cook in a preheated oven at 180°C (350°F) for 60 minutes. After the first 10 minutes of cooking, pour the prepared sauce over the chicken. Every 10 minutes, baste the chicken pieces with the sauce to prevent the meat from drying out.
Finish
- Step 1
Once the chicken is fully cooked, remove it from the oven.
Nutrition (per serving)
Nutrition (per serving)
Calories
145.0kcal (7.25%)
Protein
19.3g (38.5%)
Carbs
1.1g (0.38%)
Sugars
1.1g (2.1%)
Healthy Fat
4.8g
Unhealthy Fat
2.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavor, marinate the chicken in olive oil, thyme, oregano, salt, and pepper for a few hours before cooking.
Use freshly squeezed orange juice for the sauce to enhance its natural sweetness.
Pair the dish with a side that complements the citrusy flavors, such as mashed potatoes or white rice.
Basting the chicken frequently ensures it remains moist and absorbs the sauce's flavors.
FAQS
Can I use chicken breasts instead of legs and thighs?
Yes, you can use chicken breasts, but adjust the cooking time as they may cook faster than legs and thighs.
What type of white wine should I use?
A dry white wine like Sauvignon Blanc or Chardonnay works well for this recipe.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days.
What sides pair best with chicken à l'orange?
Mashed potatoes, white rice, or a green leaf salad are excellent choices to complement the dish.
Can I substitute orange juice with another citrus?
While orange juice is traditional, you can experiment with lemon or grapefruit juice for a different flavor profile.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia