Chicken in Tangerine Sauce
Pollo en Salsa de Naranja TangerinaAlicia Franyuti de Cornish, owner of Hacienda de las Flores in San Miguel de Allende, has arranged special dinners for my culinary groups in the dining room of her hotel. During a visit to San Miguel, Alicia gave me this recipe that is Mexican with French influence. It's elegant and delicate enough for non-spicy eaters. You can substitute mandarins if you like. Serve on a bed of steamed spinach.
Ingrediënten
Makes 4 servings
- 4 to 6 tangerines
- 1 tablespoon olive oil
- 2 teaspoons unsalted butter
- 4 skinless boneless chicken breast halves
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper
- ½ medium white onion finely chopped
- 1 medium garlic clove minced
- ½ cup dry white wine
- 1 bay leaf
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 4 crisp cooked bacon slices drained and broken into small pieces
- 2 teaspoons chopped fresh parsley
- 1 teaspoon cornstarch mixed with 2 teaspoons water or juice
Instructies
- Peel 2 of the tangerines, and separate into segments.
- Gently remove any seeds and pith with a small sharp knife.
- Reserve the segments on a plate.
- Squeeze the juice from the remaining tangerines.
- Pour the juice through a fine-mesh strainer into a bowl and discard the pulp.
- Measure out ½ cup and reserve for the sauce.
- Preheat the oven to 350°.
- In a large nonstick skillet, heat the oil and butter over medium heat.
- Cook the chicken about 3 minutes per side, but not cooked through.
- Season with salt and pepper.
- Remove to an ovenproof casserole dish.
- To the skillet, add the onion, garlic, reserved tangerine juice, wine, bay leaf, marjoram, and thyme.
- Bring to a boil and cook, stirring, 2 minutes.
- Reduce the heat to low, and add the bacon, parsley, and cornstarch.
- Cook, stirring, until the sauce thickens and clears, about 1 minute.
- Adjust seasoning, and remove the bay leaf.
- Pour the sauce over the chicken, cover, and bake until the chicken is cooked through, 15 to 20 minutes.
- Add the tangerine segments and heat through, about 1 minute.
Notes / Tips / Wine Advice:
Serve hot with the sauce spooned on top, and garnish with the tangerine segments.
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