Join us on this week episode of Ballgowns and Booze as Natalie and Elouise cook a delicious ‘French Chicken a L’Orange’ and pair this with Verwood’s Chardonnay. Natalie particularly enjoyed this food wine pairing as it makes the Verwood Chardonnay, a very smooth wine, drier and slightly more acidic.
Canard a L’Orange is a traditional French dish in which a duck is roasted, then served with a rich brown sauce that’s flavoured with sugar and orange juice. The dish is typically made with a duck breast known as Magret.
However, the chicken dish was inspired by Julia Child. The cookbook, “Mastering the Art of French Cooking“, was published in the 1960s which inspired a love of French food in the U.S. During this time period, Duck a L’Orange became a dinner party staple.
Ingredients:
- One red onion- finely chopped
- Olive oil
- 3 clementine
- 1 lemon
- 1 vegetable stock cube
- White wine
- 2 chicken breast- finely sliced
- Salt – to taste
- 1 cup of cream
- 1 spring onion
Instructions:
- Finely chop one onion and sliced chicken
- Coat bottom of the pan with olive oil on a medium-high heat
- When the oil is warm and sizzling add in onions and stir until fully coated – Leave for 8-10 minutes on low heat to brown
- Zest clementine and lemon with a cheese grater
- Juice 3 clementine and 1 lemon
- Put onions back on medium to high heat
- Add in the zest and soak in
- Add enough white wine to coat bottom of the pan
- Add the juice of lemon and clementine
- Add the stock cube, no need to crumble
- Turn the heat up a little to bring it to a boil
- Once brought to a boil, lower the heat and add in slices of chicken
- Add salt to taste
- Once the sauce has reduced to dryness and the chicken has browned add 1 cup of cream and turn up the heat to medium
- Plate up the chicken, use the remainder of the cream in the pan to coat the chicken and garnish with lemon zest and spring onion
Check our ‘Ballgowns & Booze Chicken a L’Orange with Chardonnay’ episode here:
