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.


  • 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


  • 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:

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