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I've been away from LJ for a while. It's going to take me forever to catch up, but in the meantime, I wanted to share one of my favorite recipes with you guys.
Rosemary Chicken with an Orange Glaze
Prep time: 5 Minutes
Cook Time: 20 Minutes
Difficulty: Noob
Ingredients:
Boneless Chicken Breasts or Chicken Tenders (I usually buy the six piece tenders for this recipe)
Kosher salt
2 tablespoons extra-virgin olive oil
5 white mushrooms, halved (the pre-sliced ones are fine too)
2 shallots, halved (or half an onion, if you don't have shallots)
2 sprigs fresh rosemary (or two tablespoons dried, though fresh makes a big difference IMHO)
1/4 cup water
1/2 an orange, juiced (or two tablespoons of orange juice, I'm guessing)
Preheat the oven to 350 degrees F.
Season the chicken on both sides with a generous amount of salt (and pepper, if you like). Put a cast iron or other oven proof skillet on the stove over medium heat. I actually use our dutch oven, because it helps keep the flying bits of hot oil contained.
Drizzle the oil in the pan, let it heat up for about a minute, and then lay the chicken in using tongs or some other instrument that ensures you don't get burned by the sizzling oil (you can also try my old trick of throw-it-in-the-pan-and-run-for-cover, but I don't recommend it). Let it cook for five minutes until it begins to brown. I usually just let one side cook (making sure it doesn't stick too much) so it gives a nice golden presentation on the plate later. Now throw in the mushrooms, onions, and rosemary. Turn the chicken over so the browned side is facing up.
Put the whole thing in the oven and roast for 15 minutes.
After you take it out, extract the chicken, rosemary and mushrooms and put them on a plate; cover with foil and set aside (the back burner of our stove always stays hot when the oven's been used, so the plate will keep warm there). Put the skillet over medium heat and add the water and orange juice to the pan's residual chicken fat. Scrape the bottom of the pan with a wooden spoon and let the liquid cook down to a glaze. It usually takes about five minutes. Put the chicken and company on your serving dish, drizzle the glaze on top, and voila.
I think it might also be good if you added honey to the glaze, but I haven't tried that yet.
If you don't like mushrooms, here are some substitutes you could use instead: pineapple (loooove this one), thinly sliced carrots, broccoli, fresh spinach or zuchinni. You can also substitute lemon juice or apple juice for the orange juice. :o) Enjoy!
Rosemary Chicken with an Orange Glaze
Prep time: 5 Minutes
Cook Time: 20 Minutes
Difficulty: Noob
Ingredients:
Boneless Chicken Breasts or Chicken Tenders (I usually buy the six piece tenders for this recipe)
Kosher salt
2 tablespoons extra-virgin olive oil
5 white mushrooms, halved (the pre-sliced ones are fine too)
2 shallots, halved (or half an onion, if you don't have shallots)
2 sprigs fresh rosemary (or two tablespoons dried, though fresh makes a big difference IMHO)
1/4 cup water
1/2 an orange, juiced (or two tablespoons of orange juice, I'm guessing)
Preheat the oven to 350 degrees F.
Season the chicken on both sides with a generous amount of salt (and pepper, if you like). Put a cast iron or other oven proof skillet on the stove over medium heat. I actually use our dutch oven, because it helps keep the flying bits of hot oil contained.
Drizzle the oil in the pan, let it heat up for about a minute, and then lay the chicken in using tongs or some other instrument that ensures you don't get burned by the sizzling oil (you can also try my old trick of throw-it-in-the-pan-and-run-for-cover, but I don't recommend it). Let it cook for five minutes until it begins to brown. I usually just let one side cook (making sure it doesn't stick too much) so it gives a nice golden presentation on the plate later. Now throw in the mushrooms, onions, and rosemary. Turn the chicken over so the browned side is facing up.
Put the whole thing in the oven and roast for 15 minutes.
After you take it out, extract the chicken, rosemary and mushrooms and put them on a plate; cover with foil and set aside (the back burner of our stove always stays hot when the oven's been used, so the plate will keep warm there). Put the skillet over medium heat and add the water and orange juice to the pan's residual chicken fat. Scrape the bottom of the pan with a wooden spoon and let the liquid cook down to a glaze. It usually takes about five minutes. Put the chicken and company on your serving dish, drizzle the glaze on top, and voila.
I think it might also be good if you added honey to the glaze, but I haven't tried that yet.
If you don't like mushrooms, here are some substitutes you could use instead: pineapple (loooove this one), thinly sliced carrots, broccoli, fresh spinach or zuchinni. You can also substitute lemon juice or apple juice for the orange juice. :o) Enjoy!