Chicken in Orange Cream
|Chicken thighs||2 1⁄2 Pound (8 In Number)|
|All-purpose flour||4 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Thinly sliced green onion with tops||1 1⁄2 Tablespoon|
|Orange juice||1 1⁄2 Tablespoon|
|Grated orange peel||1 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dry tarragon||1⁄4 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
Rinse chicken and pat dry.
Sprinkle on all sides with salt and pepper; dredge in flour and shake off excess.
In each of 2 wide frying pans over medium heat, melt half the butter in half the oil.
Place 4 thighs in each pan; cook, turning, until well browned on all sides and meat near bone is no longer pink when slashed—about 20 minutes.
(Or cook thighs, 4 at a time, in one pan, using a total of 2 tablespoons each butter and oil.) Transfer to a platter and keep warm.
Make sauce in one pan.
Pour off and discard drippings, leaving browned bits in bottom of pan.
Add garlic, onion, orange juice, orange peel, wine, and any juices that have drained from chicken.
Increase heat to medium-high.
Bring to a boil, stirring to scrape browned bits free; remove from heat.
Stir sugar, tarragon, and 1 1/2 teaspoons flour into sour cream; then stir sour cream into wine mixture.
Return to heat and cook, stirring, until sauce comes to a gentle boil.
Season to taste with salt and pepper; pour over chicken.
Pass orange wedges to squeeze over individual portions.