It took really long for this particular recipe to sit safely in my draft ,actually forgot to publish. How forgetful i can be. While scrolling the blog i bump into this wonderful recipe in my draft and here i am sharing it with you almost after 7 months.
I love this dish simply because of the crispy skin which pair perfectly with rich and creamy broth. The slightly burnt skin enhance the flavor of the dish and the chicken are juicy enough to every bite. I used chicken thighs you may opt for chicken breast to prepare this delicious chicken recipe. The tanginess from the orange juice and orange slices works well to balance the creaminess of the broth. The girls enjoyed the dish by dipping the broth with bread chunks. I serve this awesome chicken dish with tapioca mash and bread to complete our weekend dinner.
Ingredients
4 pcs chicken thighs
2 tbsp Dijon mustard
1 cup chicken broth
3 tbsp heavy cream
3 tbsp milk
2 medium shallots,diced
1 clove garlic,minced
1 1/2 tbsp orange juice
1 orange,sliced
1 tbsp olive oil
1/2 tsp black pepper powder
1-2 sprigs rosemary
Methods
Preheat oven at 400'F or
Using a kitchen towel, pat dry the chicken and season with salt and pepper. Keep aside
Heat olive oil in large cast iron or oven proof skillet. Place the chicken skin down and sear the chicken till the skin turns golden approximately for 6-7 minutes. Transfer the chicken into a plate.
Add diced shallots and cook for 2-3 minutes. Add the minced garlic and saute for another 30 minutes. Add the chicken broth and orange juice. Cook for another 3 minutes. Add the Dijon mustard and milk. Let the mixture to simmer.
Add the chicken,orange slices and rosemary. Cook in the oven till tender for 20 minutes. Transfer the chicken pieces into a plate.
Whisk in the cream, season with salt and pepper.
Serve immediately.
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