Chicken with Orange Sauce Recipe
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Chicken with Orange Sauce

8 chicken thighs (about 2 1/2 lbs. total)
Salt and ground black pepper
All-purpose flour
1/4 cup butter or margarine
1/4 cup vegetable oil
1 clove garlic, minced
1 1/2 tbsp. thinly sliced green onion
1 1/2 tbsp. orange juice
1 tsp. grated orange peel
1/2 cup dry white wine (or apple juice)
2 tsp. sugar
1/4 tsp. dry tarragon
1/2 cup sour cream
Orange wedges

Rinse chicken and pat dry. Sprinkle on all sides with salt and pepper; dredge in flour and shake off excess.

Melt butter and oil in large frying pan over medium heat. Cook chicken thighs 4 at a time, turning until well browned on all sides and meat near bone is no longer pink, about 20 minutes. Transfer to a platter and keep warm.

Pour off and discard drippings, leaving browned bits in bottom of pan. Add garlic, onion, orange juice, orange peel, and wine. Increase heat to medium-high. Bring to a boil, stirring to scrape browned bits free; remove from heat.

Stir sugar, tarragon, and 1 1/2 tsp. flour into sour cream; then stir sour cream into wine mixture. Return to heat and cook, stirring, until sauce comes to gentle boil. Season to taste with salt and pepper; pour over chicken.

Pass orange wedges to squeeze over individual portions.

Serves 4.


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