“That Orange Chicken Thing”
Really, it’s “Crispy Rosemary-Orange Chicken” but that just isn’t how things fly around here.
Whenever I ask Rick what he wants for dinner at some point during the week, he mentions this. It is quite good, and as far as Rachael Ray recipes go, it actually is 30 minutes and easy. (As opposed to most of her 30 minute endeavours that end up taking about 6 years. But anyway…) I’ve started putting this in a much bigger casserole dish than I did when I first made it to take advantage of the crisping action on the breaded topping at the end. Crisp to your heart’s desire. (I tell my mother to make this one all the time, but she never takes my suggestions.) Rick took care of the green beans, only mildly insulting my ability to cook “good vegetable side dishes with actual flavor.” Hrmph.
Ingredients:
- 1 lb. boneless chicken breasts, cut into bite sized pieces
- 1 c. chopped carrots (I actually eat carrots here)
- 1 very large yellow onion, sliced thinly, or 2 small/medium ones
- 2 sprigs fresh rosemary, chopped finely (or use about 1 Tbs dry)
- 3 cloves garlic
- 1 1/2 c. chicken broth
- 2 Tbs flour
- Juice and zest of one orange (not together)
- 1 c. Italian seasoned breadcrumbs
- 1/2 Parmesan cheese (I use the el-cheapo stuff in the green can, shh…)
Heat a non-stick pan over medium high heat, and cook chicken until lightly browned on all sides. (Don’t worry about it cooking all the way through right now.) Add onions, garlic, rosemary, and carrots, let cook another 3 minutes. Sprinkle flour over, stir to cover things up, and let cook another 2 minutes. Add broth and orange juice. Bring to boil, turn down heat, and let simmer 10 minutes. Sauce should thicken and reduce.
While things are simmering, combine zest, cheese, and breadcrumbs in a small bowl, toss to coat. Preheat your broiler, too.
Place chicken mixture in a large, shallow casserole dish (I use a 12″ stoneware pan) and sprinkle breadcrumb mixture on top (you might not use all of it - don’t drown the stuff in breadcrumbs.) Place under broiler and keep a close watch - you want it to just brown and it will burn quickly. (It takes me about 4 minutes.)
This sounds delish - I’m assuming you use 1 pound of chicken for this recipe? And have you ever tried using chicken thighs?
Ha. I’ve edited to include the amount of chicken (I’m a ditz sometimes.) I’ve never tried it with chicken thighs, but mostly because I buy boneless breasts in bulk so they’re less expensive for me.