Citrus fruits are perfectly combined with both white and red poultry meat, and therefore the chicken in orange sauce will certainly become the central dish at any feast. Simple ingredients, combined together, create an amazing aromatic and palatable range, adding originality to the ordinary product.
Chicken fillet in orange-honey sauce
Ingredients:
- chicken fillet - 670 g;
- Provencal herbs - 5 g;
- paprika - 2 tsp.
- Dried rosemary, thyme - 3 teaspoons each;
- honey - 145 ml;
- orange peel - 1 teaspoon;
- orange juice (freshly squeezed) - 55 ml;
- apple cider vinegar - 25 ml;
- mustard - 25 g.
Preparation
Chop the chicken fillet, generously season it with salt and freshly ground pepper on both sides. Put the pieces of meat in the bag for baking and take on a simple sauce. In the saucepan, combine all the remaining ingredients, bring the mixture to a boil and pour into the bag to the chicken. Close the second edge of the sleeve and arrange everything in the oven. The chicken in the honey-orange sauce in the oven is baked at 190 degrees for about half an hour, then fillets are served with the remaining contents of the sleeve watered.
Chicken in orange sauce in the oven
Ingredients:
- carcass of chicken - 1.6 kg;
- orange juice - 135 ml;
- olive oil - 65 ml;
- salt - 1/4 of the item;
- sprigs of rosemary - 4-6 pcs.
Preparation
Combine the juice, oil and salt together until the crystals dissolve. Take a rosemary twig with a rolling pin to free the oils. Immerse the rosemary in a marinade and chop the bird. Leave the chicken for at least 3 hours, and then place it in a preheated oven for up to 170 degrees for about an hour and a half.
Chicken in orange sauce in Chinese - recipe
Ingredients:
- carcass of chicken - 2.2 kg;
- garlic - 1 head;
- ginger root - 45 g;
- hot chilli - to taste;
- 1 cinnamon stick;
- anise stars - 5 pcs .;
- orange juice - 980 ml;
- fish sauce - 55 ml.
Preparation
Chicken carcase browned in the brazier from all sides. When the bird grasps, take it to the dish, and on the drowned fat quickly fry the ginger, garlic, chili and spices. Return the bird to the dishes, pour orange juice and fish sauce. After boiling the liquid, reduce heat and cover the dishes with a lid, leaving the bird to languish for an hour. Then remove the lid and let the sauce boil for another half an hour. Before serving, chop the carcass into pieces and return them to the sauce.