Chicken Poached In Orange Juice And Fresh Rosemary Recipes

Steps:

• Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
• Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.

Steps:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

Steps:

• Preheat oven to 450°F.
• Rinse the chicken and pat it dry with paper towels. Season to taste with salt and pepper.
• Place the chicken breasts in a single layer in a glass baking dish. Place a rosemary sprig under each breast. Pour orange juice over the chicken. Cover and cook for about 12 mins, or until thermometer registers 165°F Be careful not to overcook. When done, arrange on serving platter, discarding rosemary.
• Whisk the balsamic vinegar and orange zest into the cooking juices and adjust seasoning. Pour the sauce over chicken. Garnish with currants and walnuts.

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides., Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange zest. Serve with rice if desired.

Steps:

• Sprinkle chicken with salt and place in a large glass or plastic bowl.
• Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
• Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

Steps:

• Position rack in center of oven; preheat to 400°F. Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
• Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
• Place rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F., stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
• Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.

Steps:

• Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.

Steps:

• Melt butter in heavy large skillet over medium-high heat. Season chicken with rosemary, salt and pepper. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add orange juice concentrate, chicken broth and brandy and simmer until chicken is just cooked through, 5 minutes. Transfer chicken to plate; tent with foil to keep warm. Boil pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish with orange slices, if desired, and serve.

Steps:

• Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
• In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
• Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.