1 Tbsp olive oil
1 Tbsp butter
1 medium chicken cut in 4 pieces
2-3 Tbsp triple sec or other orange liqueur
1 orange
2 Tbsp water
2 large sprigs rosemary
Gravy
1 Tbsp butter
1 Tbsp flour
1 c half-and-half
salt, pepper to taste
Directions:
A rich dinner with traditional French flavors. Adapted from The French Don't Diet Plan, by W. Clower.
In a casserole with a tight fitting lid, add olive oil and butter, heat until butter melts.
Remove fat from chicken. Add chicken to pan, let braise about 10 minutes. Turn chicken. Cook until chicken is golden brown.
Add liqueur, sections of orange. Add water and one sprig of rosemary. Cover, simmer 45 minutes or until chicken is tender. Remove chicken.
Reduce cooking liquid by half. In a separate small skillet, melt 1 Tbsp butter and add 1 Tbsp flour, stirring to make a roux. Gradually add half-and-half. Once the mixture is smooth, gradually add it to the chicken-cooking liquid. Add second sprig of rosemary. Cook over medium heat until thickened. Serve over chicken or alongside.
Submitted by Gretchen Grant Contributed on: and modified on Monday May 10th, 2010
, by W. Clower.
In a casserole with a tight fitting lid, add olive oil and butter, heat until butter melts.
Remove fat from chicken. Add chicken to pan, let braise about 10 minutes. Turn chicken. Cook until chicken is golden brown.
Add liqueur, sections of orange. Add water and one sprig of rosemary. Cover, simmer 45 minutes or until chicken is tender. Remove chicken.
Reduce cooking liquid by half. In a separate small skillet, melt 1 Tbsp butter and add 1 Tbsp flour, stirring to make a roux. Gradually add half-and-half. Once the mixture is smooth, gradually add it to the chicken-cooking liquid. Add second sprig of rosemary. Cook over medium heat until thickened. Serve over chicken or alongside.
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