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Chicken L'Orange

ashlyn's picture
Chicken is a favorite at my home. I love entertaining and also trying out new and interesting chicken recipe. This chicken l'orange is one of my all time favorites. Especially when it comes to the taste and flavors. If you are a chicken lover you must try it and you will enjoy every bite of it
Ingredients
  Fryers 2
  Salt To Taste
  Oranges 6
  Tarragon sprigs 3
  Garlic 1 Clove (5 gm)
  Sugar 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Chicken stock 2 Cup (32 tbs)
  Peppercorns 4
  Cornstarch 1 Tablespoon
  Watercress 1 Tablespoon
Directions

Sprinkle cavity of each chicken with 1/2 teaspoon salt; hook wing tips into back.
Remove peel of 1 orange with vegetable peeler.
Cut peel into long strips; reserve for sauce.
Squeeze juice from 4 oranges; reserve juice for sauce.
Cut 2 of the squeezed oranges into small chunks.
Fill each chicken cavity with orange chunks and 1 sprig of tarragon.
Tie legs together with string; tie legs and tail together.
Rub each chicken with garlic; place chickens in shallow roasting pan.
Bake in 375-degree oven for 30 minutes per pound.
Stir sugar and vinegar together in saucepan; bring to boiling point, stirring until sugar is dissolved.
Reduce heat; simmer for about 5 minutes or until thickened.
Add chicken stock, remaining tarragon, peppercorns and t taste; bring to a boil.
Reduce heat; simmer for i 10 minutes.
Add reserved orange juice.
Strain into bowl; add reserved orange peel.
Baste chickens frequently with sauce during last 30 minutes of baking.
Remove chickens from pan onto heated serving platter; remove string and cavity filling.
Stir small amount of water into cornstarch; stir into remaining orange sauce in saucepan.
Cook, stirring constantly, until clear and thickened.
Garnish chickens with slices of remaining oranges and watercress; serve with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party, Healthy
Servings: 
8

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