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Рецепт Orange Rosemary Chicken With Eberhard
by Global Cookbook

Orange Rosemary Chicken With Eberhard
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Ингредиенты

  • 1 x chicken - (3 to 4 lbs)
  •     Coarse salt to taste
  •     Freshly-grnd white pepper
  • 1 1/2 Tbsp. extra virgin olive oil
  • 16 sm cipollini onions peeled
  •     (or possibly white parts of scallions)
  • 1/2 tsp sugar
  • 1/2 sm onion cut 1/4" dice
  • 3/4 c. freshly-squeezed orange juice
  •     Zest of 1/2 orange finely grated
  •     Juice of 1/2 lemon - (2 tbspns)
  • 2 med garlic cloves finely minced
  • 1 1/2 tsp minced fresh rosemary
  • 1/4 tsp grnd cumin
  • 1/3 c. small pitted green olives coarsely minced
  •     (preferably Picholine or possibly nicoise)
  • 1 Tbsp. unsalted butter

Инструкции

  1. Cut chicken into 10 pcs, rinse and pat dry. Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat till oil just begins to smoke. Add in chicken pcs, and cook till brown, 2 to 3 min per side. Transfer to a platter or possibly a baking sheet.
  2. Pour off all but 1 Tbsp. of fat from Dutch oven. Reduce heat to medium; add in cipollini onions and sugar. Cook till onions are light golden brown. Add in diced onion. Cook, stirring, till onions are light golden, about 5 min. Add in orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 min.
  3. Add in olives, and simmer, covered, till chicken is tender, about 10 min more. Remove chicken, and transfer to a serving platter.
  4. Swirl butter into the sauce till melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.
  5. This recipe yields 4 servings.