Whole Chicken With Tomato And Orange Recipes

Steps:

• Cut chicken into thin strips (this may be easier if you partially cook the chicken, then cut it, and then finish cooking it) Using medium-high heat, heat 1 tbsp oil in skillet.
• Remove from skillet and lower heat to medium.
• Heat remaining oil and cook pepper and onion.
• Add all other ingredients to the pot and heat, stirring occasionally.
• Add the chicken back into the skillet so that it is hot.

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.

Steps:

• Preheat the oven to 400°F.
• Combine the squash, tomatoes, olive oil, and vinegar in a bowl, season with salt and pepper to taste, and toss to coat. Spread in a single layer on a rimmed baking sheet and roast for about 30 minutes, stirring halfway through. Add the okra and toss to coat with the pan liquids. Roast for another 10 minutes, until the okra is tender and bright green and the edges of the squash are golden brown. Remove from the oven and set aside, loosely covered to keep warm.
• While the vegetables are roasting, rinse the hen, pat dry with paper towels, and trim any excess fat. Season both sides with 1 tablespoon of the thyme and salt and pepper to taste, pressing gently to adhere.
• Heat the olive oil and butter in a large, heavy-bottomed skillet over medium-high heat until sizzling hot (see Know-how, page 100). Place the hen in the skillet, skin side down. Reduce the heat to medium and cook until the skin is golden brown and crispy, about 10 minutes. Flip over and cook the other side until the flesh is firm to the touch, about 4 minutes. Remove the hen and set aside, loosely covered, to keep warm.
• Pour off all but about 1 tablespoon of fat from the skillet and return the skillet to the heat. Add the wine and scrape up any brown bits from the bottom of the skillet. Cook and stir for about 1 minute, until the wine reduces by half.
• Stir in the broth, remaining 1 tablespoon thyme, and the chives. Season with additional salt and pepper and cook and stir for 2 to 3 minutes more. Add the legs and vegetables to the skillet and place in the oven to roast for about 15 minutes, until the meat is cooked through and the juices run clear when the thickest part of the thigh is pierced with the tip of a small knife. Add the breast and continue to cook for another 3 to 5 minutes, just to warm through.
• Arrange the vegetables on a larger serving platter or divide evenly between individual serving plates and top with pieces of hen. Spoon the cooking liquid over and around the hen and vegetables and serve warm.
• This dish is a meal in and of itself, but I like to serve it alongside Kate's Sweet Potato Refrigerator Rolls (page 66) or Creamed Vegetable Rice (page 216), and, for more formal entertaining, after a first course of Summer Corn Relish (page 297).
• This technique can also be used on chicken, duck, turkey, or pheasant.
• Place the hen on its back on a cutting board. Using a sharp knife and starting at the neck end of the breast, cut along one side of the breastbone to cut the breast meat away from the rib cage, cutting as close to the rib cage as possible. Repeat on the other side.
• Cut off the wing tips, leaving the small drumstick (or section next to the breast) attached.
• Turn the hen over, bend the thigh back to push the hip joint out of the socket, and cut through the joint. Repeat with the other leg.
• Scrape the meat away from the thighbone, cut at the joint, and remove the thighbone, leaving the leg bone.

Steps:

• Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least 2/3 cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice).
• Using a whisk or fork, mix ginger, 1/4 teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.
• Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.

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.

Steps:

• Remove the skin from the chicken and discard.
• Grate the zest from the orange. Place grated zest in a small bowl and set aside. Cut the orange into quarters and place inside the chicken cavity and close with toothpicks. Place the chicken in the cooker breast side down.
• Combine the brown sugar, ginger, garlic, balsamic vinegar, tomato paste and the chopped sundried tomatoes with the orange zest. Mix well.
• Using a pastry brush, spread and dab this mixture over the chicken.
• Cover with the lid and cook following the times and settings in the description above.
• Lift the chicken from the cooker and pour the liquid which has accumulated into a small saucepan. Return the chicken to the cooker, cover with the lid and keep the chicken warm while you make the sauce.
• Mix the brandy to a smooth paste with the cornflour. Stir into the liquid in the saucepan.
• Bring to the boil, stirring constantly, reduce heat and simmer for a couple of minutes until the sauce thickens.
• Carve the chicken and serve with the sauce.