Wednesday, February 14, 2007
Crispy Rosemary Orange Chicken
Hi. Yeah, I'm back from my cooking hiatus. (at least for today)
This was dinner yesterday. The chopping part was labor intensive, but I did it early in the day when I wasn't starving and the 3-year-old wasn't cranky. Cooking it was super-easy and took almost no time at all! :) It got the thumbs up from husband and I thought it was great too! The orange makes it really interesting and yummy!
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From Rachael Ray's 365 and No Repeats:
3 TBSP extra-virgin olive oil
4 6-oz boneless skinless chicken breast halves cut into bite-size pieces
2 sprigs fresh rosemary, leaves removed and chopped
salt and freshly ground black pepper
1 large yellow onion, sliced
2 large carrots, thinly sliced
2 large garlic cloves, chopped
3 TBSP all-purpose flour
Zest and juice of one orange
2-1/2 cups chicken stock or broth
10 pitted kalamata olives, coarsely chopped
1 cup plain bread crumbs
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup Parmigiano-Reggiano
Preheat the broiler.
Preheat a large skillet over medium-high heat with 2 tablespoons of the olive oil. Add the chicken, rosemary, salt and pepper. Cook and stir for 3-4 minutes, or until liightly browned, then add the onions, carrots and garlic. continue to cook for 2 minutes.
Dust the chicken and veggies with the flour and cook for 1 minutes more. Stir in the orange juice and chicken stock. Bring up to a simmer and cook until the liquid had redulced by half, then add the olives.
While the liquid is reducing, make the bread crumb topping, In a small bowl, combine the bread crumbs, orange zest, parsley and the cheese.
Transfer the chicken and veggies to a baking dish and top with the bread crumb mixture, covering from edge to edge. Place under the broiler until the topping is brown and crispy, 2-3 minutes.
This was dinner yesterday. The chopping part was labor intensive, but I did it early in the day when I wasn't starving and the 3-year-old wasn't cranky. Cooking it was super-easy and took almost no time at all! :) It got the thumbs up from husband and I thought it was great too! The orange makes it really interesting and yummy!
----------------------------
From Rachael Ray's 365 and No Repeats:
3 TBSP extra-virgin olive oil
4 6-oz boneless skinless chicken breast halves cut into bite-size pieces
2 sprigs fresh rosemary, leaves removed and chopped
salt and freshly ground black pepper
1 large yellow onion, sliced
2 large carrots, thinly sliced
2 large garlic cloves, chopped
3 TBSP all-purpose flour
Zest and juice of one orange
2-1/2 cups chicken stock or broth
10 pitted kalamata olives, coarsely chopped
1 cup plain bread crumbs
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup Parmigiano-Reggiano
Preheat the broiler.
Preheat a large skillet over medium-high heat with 2 tablespoons of the olive oil. Add the chicken, rosemary, salt and pepper. Cook and stir for 3-4 minutes, or until liightly browned, then add the onions, carrots and garlic. continue to cook for 2 minutes.
Dust the chicken and veggies with the flour and cook for 1 minutes more. Stir in the orange juice and chicken stock. Bring up to a simmer and cook until the liquid had redulced by half, then add the olives.
While the liquid is reducing, make the bread crumb topping, In a small bowl, combine the bread crumbs, orange zest, parsley and the cheese.
Transfer the chicken and veggies to a baking dish and top with the bread crumb mixture, covering from edge to edge. Place under the broiler until the topping is brown and crispy, 2-3 minutes.
