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This delicious roasted orange chicken is first browned in a pan and then finished in the oven. While the chicken is roasting, you make an easy, creamy mustard sauce with shallot, sliced almonds, Dijon mustard, white wine and creme fraiche.
Here’s what I came up with for my very first Spice Train recipe. It’s a tasty roasted orange chicken dish with a creamy mustard sauce.
How to make roasted orange chicken:
The chicken is easy to prepare. You start by seasoning 3 pounds chicken thighs and chicken drumsticks with a little bit of salt and pepper. Next you slice 1 orange, then cut each slice into thirds and stuff the thirds underneath the skin of the chicken pieces.
In a heavy pan (I like to use cast iron here), you heat up 2 tablespoons vegetable oil and then brown the chicken on all sides to get a good sear on it and to get the orange juices flowing.
Next you transfer the chicken to a baking dish and finish cooking it in a 450-degree oven. The chicken is done when its internal temperature reaches 165 degrees F. and that will take about 25 minutes.
How to make creamy mustard sauce:
While the chicken is in the oven you make the sauce (in the same pan you browned the chicken in; that way you get all the delicious goodness of the browned chicken into your sauce). Add 1 minced shallot to the pan and cook for a minute on medium heat.
Add 1.5 tablespoons sliced almonds, 1 teaspoon Dijon mustard and 1/2 cup dry white wine. Cook everything for a minutes while scraping up all the brown bits in the pan with a wooden spoon or a rubber spatula.
Turn the heat off, then stir 1/4 cup creme fraiche into the sauce and season with salt and pepper.
If you don’t want to spend a fortune on store-bought creme fraiche you can easily make your own: combine 1 cup heavy cream with 2 tablespoons buttermilk in a glass bowl, cover the mix and let it sit at room temperature for about 12 hours.
More delicious roasted chicken recipes:
- Roasted Cornish Game Hen with Homemade Seasoning Salt
- Bay Leaf Chicken Drumsticks with Tarragon Pan Sauce
Roasted Orange Chicken
- 3 pounds chicken thighs and drumsticks
- salt and pepper
- 1 orange, sliced
- 2 tablespoons vegetable oil
- 1 small shallot, minced
- 1.5 tablespoons sliced almonds
- 1 teaspoon Dijon mustard
- 1/2 cup dry white wine
- 1/4 cup creme fraiche
- parsley for garnish
Prepare the chicken:
- Heat the oven to 450 degrees F.
- Season the chicken with salt and pepper.
- Cut orange slices into thirds and push them underneath the chicken skin.
- Heat the oil in a pan at medium to medium-high heat and brown the chicken pieces on all sides. (Turn the heat down immediately if you see any signs of burning).
- Once brown, transfer the chicken to a baking dish and put in the oven until the internal temperature registers 165 degrees F. (About 25 minutes).
While the chicken is in the oven, prepare the sauce:
- Add the shallot to the pan you fried the chicken in and brown for about 1 minute on medium heat.
- Add almonds and mustard to the pan.
- Add the wine and cook for a few minutes, scraping up all the brown bits in the pan.
- Turn the heat off and whisk in the creme fraiche.
- Season the sauce with salt and pepper.
- Pour the sauce over the chicken, garnish with parsley and serve with rice.
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