Description
A simplified recipe for Duck l’orange using chicken breasts, fennel, rainbow carrots, and blood oranges
Ingredients
Scale
- 2 bone-in, skin-on, split chicken breasts (You can sub 4 skin-on, boneless breasts, but will need to adjust cook times)
- 1 blood orange, zested and cut into 8 wedges (sub a regular orange if needed)
- 1 small fennel, cut into 8 wedges
- 8 carrots, halved and quartered lengthwise into sticks
- 3 Tablespoons olive oil
- 1/4 cup apple cider or red wine vinegar
- 1/4 cup chicken stock, or reduced-sodium chicken broth
- 1 1/2 teaspoons grated orange zest (from orange above)
- 1 tsp dried thyme
- 1.5 tsp dried basil
- 1 tsp parsley flakes
Spice Rub for Chicken
- 1 tablespoon kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon black pepper
For Gastrique
- 1 cup sugar
- 1/2 cup apple cider or red wine vinegar
- 1 cup blood orange juice (from 3–4 oranges) or regular orange juice
- 1/4 cup chicken broth
- 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
Instructions
- Preheat the oven to 400 F.
- Mix salt, coriander, cumin, and black pepper.
- Cut veggies, coat with oil, and arrange in a medium roasting pan.
- Wash and pat dry chicken, brush with olive oil, and sprinkle with spice mixture. Arrange on top of veggies in roasting pan.
- Combine vinegar, chicken stock, orange zest, thyme, basil, and parsley, and pour into the bottom of the roasting pan.
- Add cut orange wedges, tucking them around and under the chicken breasts, and cover roasting pan tightly with aluminum foil.
- Cook, covered for 30 minutes. Then uncover and cook for 15-18 minutes, or until skin is golden-brown and crispy and internal temp reaches 160 degrees.
- Remove chicken from the oven and let rest for at least 5 minutes before carving. Serve hot.
To make gastrique
- While the chicken bakes, combine the sugar, vinegar, and blood orange juice in a small 1 qt saucepan.
- Bring to a boil over high heat.
- Boil until the mixture has reduced to about 1 cup and thickened into a syrup, about 10 minutes. Add in the orange zest and chicken broth, and boil for another 5 minutes to reduce again.
- Cool completely before using.
- Serve over chicken and carrots and use to decorate the plate.
Notes
- Feel free to use the gastrique separately. Potatoes, onions, asparagus, brussels sprouts, and other veggies can be swapped for the carrots and fennel in this dish.
- Gluten-free: This is gluten-free.
Nutrition
- Serving Size: 4