Foothill Wine

Foothill Kitchen - Chicken with Orange & Onion

This recipe has become one of our favorites. The combination of oranges and onions is delicious with the chicken, and the sauce that is produced with white wine, honey and citrus juices is wonderful over rice, which we usually have to accompany this dish.

 

The addition of steamed broccoli rounds out the meal.

 

The recipe from which this is adapted, from “Fresh Ways with Poultry” – part of Time-Life’s Healthy Home Cooking Series – calls for chicken quarters, but I prefer to use boneless, skinless chicken thighs.

Recipe: Chicken with Orange and Onion

Ingredients: 4 lbs. boneless, skinless chicken thighs 4 tbsp. flour ½ tsp. salt Freshly ground black pepper 2 tbsp. vegetable oil Zest of 1 orange, julienned 3 onions, thinly sliced 2 tsp. fresh thyme, or ½ tsp. dried thyme leaves Juice of 4 oranges (about 1 ¾ cup) 2 tbsp. fresh lemon juice 1 tbsp. honey ¾ cup dry white wine Directions: Mix ¼ tsp. salt and some freshly ground pepper with the flour in a shallow plate and dredge the chicken pieces in it. In a large, heavy-bottomed skillet, heat the oil over medium-high heat and sauté the chicken in several batchers until golden brown, about five minutes on each side. Transfer the pieces to a 9 x 13-on. Baking dish and scatter the orange zest over them. Preheat the oven to 350. Over medium-low heat, cook the onions in the oil in the pan, stirring occasionally, until they are translucent – about 10 minutes. Stir in the thyme and the remaining ¼ tsp. salt and spread the mixture over the chicken pieces. Pour the orange and lemon juice, honey and wine into the skillet. Bring to liquid to a boil and reduce it to about 1 cup. Pour the liquid over the chicken and cook, uncovered, basting once until the juices run clear when a thigh is pierced with the tip of a sharp knife – about 35 minutes. from" Fresh Ways with Poultry" - Time-Life series Any Questions? Contact: joyce@foothillwine.com

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Wineries: Amador, El Dorado, Calaveras
Foothill Kitchen: recipes