Chicken a L Orange
Transport your taste buds to a citrus-infused paradise with this irresistible Chicken à L'Orange recipe. Featuring golden, crispy chicken thighs simmered in a luscious orange glaze made from freshly squeezed orange juice, fragrant zest, and a touch of honey, this dish strikes the perfect balance between sweet and savory. Aromatic shallots, garlic, and a splash of white wine vinegar elevate the sauce with a subtle depth of flavor, while fresh thyme adds a finishing touch of elegance. Ready in under an hour, this French-inspired recipe is perfect for weeknight dinners or special occasions. Serve it alongside fluffy rice or roasted vegetables to soak up every drop of the tangy, silky sauce. A delightful twist on classic comfort food that will leave your guests raving! Keywords: Chicken à L'Orange, orange glaze chicken, citrus chicken recipe, French chicken dish, quick chicken dinner ideas.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 pieces shallots (finely chopped)
- 2 pieces garlic cloves (minced)
- 1 cup orange juice (freshly squeezed)
- 1 teaspoon orange zest
- 0.5 cup low-sodium chicken broth
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 2 sprigs fresh thyme (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down, and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium. Add the chopped shallots and cook for 2-3 minutes until softened, stirring frequently. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the orange juice, orange zest, chicken broth, honey, and white wine vinegar. Stir to combine and bring the mixture to a gentle simmer.
Return the chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Uncover the pan and increase the heat to medium-high. Let the sauce simmer and reduce for an additional 5-7 minutes until slightly thickened. Spoon the sauce over the chicken as it reduces to coat it evenly.
Garnish with fresh thyme sprigs, if desired, and serve immediately with your choice of sides, such as rice or roasted vegetables.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 56.7 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1732 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
