Chicken A Lorange Recipes

CHICKEN À L'ORANGE

Chicken À L'Orange image

Inspired by Julia Child, this Chicken À L'Orange uses a sweet and savory chicken roasted with shallots and basted with a rosemary, orange marmalade glaze.

Provided by David & Debbie Spivey

Time 1h

Number Of Ingredients 7

Ingredients

8 shallots (peeled and halved lengthwise (quartered if large))
2 tablespoons extra virgin olive oil (divided)
Kosher salt and freshly cracked black pepper (to taste)
4 leg quarters (cut into pieces (4) individual thighs and (4) individual legs.)
½ cup orange marmalade
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary (chopped)

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.
In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.
If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.
Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.
Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.
Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!

Nutrition Facts : Calories 514 kcal, Carbohydrate 35 g, Protein 24 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 140 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

CHICKEN A LA ORANGE

Chicken A La Orange image

This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.

Provided by SKEHLER

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 ½ cups orange juice
3 tablespoons cornstarch
½ cup hot water
3 tablespoons honey
¼ teaspoon ground ginger

Steps:

In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 34.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 79.5 mg, Sugar 26 g

GRILLED CHICKEN A L' ORANGE

Grilled Chicken a L' Orange image

Sweet, savory and oh-so-delicious! The smoky cumin works so nicely on this grilled recipe.

Provided by Chip Burrus

Categories Marinades

Number Of Ingredients 14

Ingredients

1 orange, grated zest only
1 medium orange, about 1/3 cup juice
1 tsp dry mustard
"just a pinch" of cumin
2 Tbsp optional red wine vinegar
1/3 c olive oil
4 boneless, skinless chicken breasts
2 Tbsp butter
2 Tbsp flour
1/2 Tbsp sugar
1/4 tsp cinnamon
1/4 tsp dry mustard
2 Tbsp red wine vinegar
1/2 c orange juice

Steps:

1. In a 9x13 dish make the marinade by combining the first 5 ingredients; zest, juice, mustard, cumin, if using, and vinegar.
2. Spread out a sheet of plastic wrap about 2 feet long and place chicken breasts on it.
3. Spread another sheet of plastic wrap over the chicken breasts.
4. With flat side of a mallet, pound the chicken to an even 1/2 inch thickness.
5. Remove plastic wrap and place chicken in marinade.
6. Cover and allow to marinate 30 minutes to 1 hour.
7. When you are ready to cook the chicken, preheat the grill.
8. Then prepare the sauce.
9. In a wide skillet, melt the butter over low heat and stir in the flour.
10. Cook this roux over low heat for a minute or two, until it bubbles.
11. Add the sugar, cinnamon, mustard and vinegar and stir until well combined.
12. Whisk in the orange juice, bring the heat up to medium, and stir until thickened.
13. Lower the heat and cover the pan to keep the sauce hot while you grill the chicken.
14. Grill the chicken just until cooked through, 3 to 5 minutes per side.
15. When serving, place the grilled chicken on a heated platter, pour some of the sauce over it and pass the rest of the sauce.
16. Serves 4.

DELICIOUS ORANGE CHICKEN

Delicious Orange Chicken image

Orange slices add a refreshing twist to tender, juicy baked chicken-a wonderful meal for company. The appealing glaze coats the poultry with tangy sweetness. -Lorri Cleveland, Kingsville, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 bone-in chicken breast halves (7 ounces each), skin removed
1 tablespoon butter, melted
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium onion, thinly sliced
1 medium navel orange, thinly sliced
3 tablespoons brown sugar
2 teaspoons cornstarch
1/2 cup orange juice
3 tablespoons soy sauce

Steps:

Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. Combine butter, garlic, basil, salt and pepper; drizzle over chicken. Arrange onion and orange slices on top. Bake, uncovered, 50 minutes., In a small saucepan, combine brown sugar, cornstarch, orange juice and soy sauce until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Drain chicken; brush with orange juice mixture. Bake 15-20 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 255 calories, Fat 6g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 757mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

CRISPY-SKINNED CHICKEN A L'ORANGE

Crispy-Skinned Chicken a l'Orange image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tablespoon vegetable oil
1/2 cup frozen orange juice concentrate
4 tablespoons honey

Steps:

Preheat the oven to 375 degrees F.
Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

BAKED CHICKEN L'ORANGE

Baked Chicken L'orange image

This a delicious and UNFRIED "healthified" verison of traditional Chicken L'Orange Recipe. I came up with this in my hopes to loose weight this year but not give up any of my favorite foods. It is absolutely DELICIOUS! Serve this with a side whole grain rice with a tbsp. of LITE butter, and a teaspoon of cilantro, It's a simple and easy side dish, Also, steamed carrots would be good as well! (NOTE: You must marinate this overnight, so please factor that into making this)

Provided by PatisserieFan

Categories Meat

Time 50m

Yield 4 Chicken Breasts, 4 serving(s)

Number Of Ingredients 6

Ingredients

4 large boneless skinless chicken breasts
2 large navel oranges, Sliced Thin
1 large navel orange, Juiced
1/2 cup slivered almonds, not roasted, not salted
1/2 tablespoon salt
1/2 teaspoon white pepper

Steps:

Place Your chicken breasts in a large gallon bag.
Put your juice, thinly sliced oranges, salt, and pepper in with the chicken, seal the bag, give it a shake so everything is coated.
Let it sit in your Fridge overnight.
The next day, about 45 minuites before dinner time, preheat your oven to 350 degrees.
Take the chicken out of the fridge and lay them in a shallow baking dish (don't shake off any of the liquid).
Sprinkle your slivered almonds over the dish, and throw it in your oven, Covered with tin foil, for 25 min's, remove the foil and bake it uncovered for 20 more minuites, or until it reaches 165 degrees or higher on an instant read thermometer. (it might be ready after the 25 min's depending on the thickness of the breast, and your oven's temperment, temp it after the first 25 to make sure).

CHICKEN L'ORANGE

Chicken L'orange image

I have no idea where this recipe originated, I've been making it for years. My DH thinks it's one of those 'tough' recipe things...As you can see, EASY but tasty!

Provided by katie in the UP

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts
2 tablespoons butter
2 teaspoons cornstarch
1 teaspoon crushed red pepper flakes, optional but good
1 cup orange juice
1/3 cup Heinz 57 steak sauce
1/4 cup orange marmalade
slivered almonds
steamed rice
2 teaspoons orange zest (optional)

Steps:

Saute chicken in butter 8 to 10 minutes.
Remove; set aside.
Mix cornstarch and juice.
Stir in 57 sauce and marmalade.
Pour into skillet.
Cook on low heat until thickened.
Put chicken in sauce.
Heat; serve on top of rice sprinkled with almonds and orange zest.

CHICKEN A L'ORANGE

Chicken a L'orange image

This is a recipe from the famous Cliff House at Pikes Peak, in Manitou Springs, Colorado. This was originally made with duck, but I have change it to chicken. Adapted from Recipes from Historic America by Linda and Steve Bauer. A great book! And now a little history: Travelers once just passed through Manitou Springs, never staying for long. It was a stagecoach stop on the route from Colorado Springs to Leadville, one of the most famous stagecoach runs in the American West. Manitou Springs grew up around the gold mines in the Pikes Peak area in the late 1850s, and when those mines proved bountiful, that all changed. The building that had been the stagecoach stop was converted into a 20-room boardinghouse known simply as "The Inn". The earliest guests were mostly trappers and hunters on their way to or from Colorado Springs. But soon gold seekers made their way through Manitou Springs, bringing more business to the small inn. On occasion, tents had to be pitched next to the building to accommodate the overflow of guests. By 1876, when the gold strikes were fewer and far between, the inn was struggling. That's when a mineral of another sort - mineral springs - came to play a role in the inn's fortunes. Manitou Springs was home to ancient mineral springs, which bubbled up from underground limestone aquifers and carbonated the water - it was cool, good-tasting and had a high concentration of beneficial minerals. American Indians had been drinking it straight from the springs, believing them to have healing powers. It was also in the 1870s that a man named Edward E. Nichols came west to fight a battle with tuberculosis. Nichols moved permanently to Manitou Springs, where he served as mayor for eight terms. He bought the inn in 1886, renamed it the Cliff House and turned it into a sophisticated hotel that capitalized on the region's springs and sparkling waters. In 1914, Nichols and Colorado Governor Oliver Shoup founded the Manitou Bath House Company. The entire community became a resort specializing in water therapies, and people were eager to visit and take advantage of the healing powers of the springs. In the 30 years that followed, Nichols expanded the hotel from 20 rooms to 56, and eventually to 200. The result was the beautiful, four-and-a-half-story building that still stands today. The Cliff House had evolved into a desirable destination in its own right, attracting a well-heeled clientele, including Theodore Roosevelt; Ferdinand, Crown Prince of Austria; William Henry Jackson; Charles Dickens Jr.; P.T. Barnum; Thomas Edison; Clark Gable; F.W. Woolworth; and J. Paul Getty. Each morning, guests were given programs detailing the evening's entertainment. They enjoyed a formal dinner, then delighted in a concert on the hotel grounds. Afterward, they were encouraged to walk across the street to Soda Springs for a glass of fresh springwater before retiring. The Cliff House even had underground tunnels leading from the hotel to the spa. In later years, a bathhouse was built at the spa, and bellboys from the hotel would cross to the spring to fill bottles and glasses with sparkling water for the guests. The Cliff House at Pikes Peak soon became the most popular hotel and spa in the Colorado Springs region, drawing people from all walks of life and from around the world. For all its successes, the Cliff House also endured some hard times. In 1921, a flash flood roared down Williams Canyon and washed through the hotel's Grill Room, a small sandwich and soda shop in the rear of the east wing, buckling the floor all the way to the ceiling. California real estate developer James S. Morley bought the Cliff House in 1981, converting the historic building into a 42-unit apartment building. But in its second disaster of the century, the building caught fire in March 1982. The fourth-floor roof sustained so much damage it had to be replaced, and the interior was stripped of all plumbing, plaster and floor coverings. The water damage was so extensive that the entire building was threatened. Immediate action was taken to preserve what remained. Due to the local economy, the building stood vacant for 16 years. Since the Cliff House had been placed on the National Register of Historic Places, the fire also raised concerns among citizens groups and government agencies that supported its renovation. In 1997, Morley committed to the restoration, vowing to return the hotel to its original distinction, preserving the Rocky Mountain Victorian architecture of the 1800s, but incorporating 21st century state-of-the-art technology and amenities. After $9 million worth of refurbishing and loving care, this vision has been realized.

Provided by Sharon123

Categories Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 lb bread, cut into thin slices
2 tablespoons unsalted butter, melted
8 eggs
1/4 cup Frangelico
1 tablespoon vanilla extract
1 cup sugar
1/2 teaspoon salt
1 quart heavy cream
cinnamon, and (optional)
nutmeg (optional)
8 chicken breasts (5 to 6 ounces each)
salt and pepper, to taste
sugar, to taste
1 cup olive oil
1 1/2 cups Grand Marnier
1 tablespoon sherry wine vinegar
1 tablespoon sugar
3 oranges, juice of
3 oranges, peeled and cut into segments
fresh spinach

Steps:

Preparation:.
Cut each slice of bread in half; brush with melted butter and overlap on the bottom of a 13-inch x 9-inch x 2-inch baking pan.
In a bowl, whisk the eggs, Frangelico, vanilla, sugar and salt. Add the cream and mix until thoroughly incorporated. Add cinnamon and nutmeg if desired.
Pour over bread; refrigerate for at least 1 hour.
Set the pan inside a larger pan containing at least 1 inch of warm water. Bake at 350 degrees for 1 hour or until fully set. Cool; cut into desired shape.
Score the fat side of each chicken breast with a good knife. Season with salt, pepper and sugar. In a large sauté pan over high heat, heat the oil. Add the chicken breasts, fat side down; reduce heat to medium. Baste the chicken with the oil and chicken juices for 8 to 10 minutes. Remove from the heat; add Grand Marnier and let it rest for 5 minutes.
Remove the chicken and keep warm. Add sherry, sugar and orange juice to the pan; cook until sauce is reduced. Strain through a fine sieve and return to the heat; add the orange segments. In another pan, wilt the spinach.
To serve, place bread pudding in center of plate; place spinach around it. Slice chicken and fan on top of pudding. Cover with sauce and serve.

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