October 3, 2011

Orange Chicken

Oven-baked Chicken Dishes

30 mins.

30 minutes

“Add a sweet-and-sour tang to chicken breasts by smothering them in a sauce made with fresh oranges and red-wine vinegar.”

1
Preheat oven to 400°F. Combine the sugar and 3 tbsp. water in a heavy-based saucepan. Simmer over low heat until the sugar dissolves, then bring to a boil and cook until caramelized, 6–8 minutes. Remove the pot from heat and add the vinegar. Return to heat and simmer, stirring, until the vinegar is incorporated and the caramel has thinned, about 2 minutes longer.
2
Stir the broth, orange juice and zest into the sugar mixture. Bring to a boil. Cook at a rapid boil until reduced by half, 10–15 minutes. Make cuts in the chicken skin and season with the salt and pepper. Place on a baking sheet.
3
Spoon half of the orange mixture over the chicken. Bake, basting chicken with the sauce every 10 minutes, until golden and cooked through, 30–35 minutes.
4
Peel and divide the orange into segments. Add the orange segments to remaining sauce in pot. Heat through, then spoon over the chicken and serve.

This sweet and tangy chicken goes well with sticky white rice and stir-fry vegetables. A great weeknight dinner idea!

In a hurry? Use 11/2 cups of prepared mango chutney or apricot preserves instead of making the sauce in Steps 1 and 2.

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