Poulet à l‘orange

Poulet à l‘orange

“Orange chicken” goes in and out of style, but never fails to satisfy. Serve it for family or company and the reaction is always good.

Ingredients:
Chicken pieces (for four servings)
3 tbsp olive oil (or butter)
¾ cup water
1 six ounce can of frozen orange juice
2 tbsp honey
1 tsp salt (optional)
2 tbsp Worcester or A1 steak sauce (We prefer to approximate with balsamic vinegar, ketchup, ¼ tsp dried mustard, dollop soy and brown sugar, our BBQ base.)
1 tsp rosemary
¼ cup flour
4-5 turns of a black pepper grater
Garnish: fresh rosemary

Method:
Place the flour in a bag, grate pepper over the flour and add the chicken, shaking the bag to coat the chicken lightly and prevent sticking.
Remove from the bag and brown the chicken in the olive oil (or butter). Remove from pan.
Add the remaining ingredients and heat until bubbling. Return the chicken and simmer on the stove top for approximately one hour, or place in a 375 degree oven for the same time period.
Baste often to glaze the chicken. Consider the risk of evaporation and, if necessary, cover loosely for the first 20-30 minutes. Remove the cover to allow the sauce to thicken.

As a “dressier” supper, this dish goes well with rice or scalloped potatoes. For heartier fare, try it with root vegetables placed around the chicken. Fennel adds an interesting dimension. Bon appetite!