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Chicken in Tangerine Sauce |
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Serves: 4 Print this Recipe(Pollo en Salsa de Naranja Tangerina) Category: Other Fried, Grilled, and Baked Chicken Dishes Alicia Franyuti de Cornish, owner of Hacienda de las Flores in San Miguel de Allende, has arranged special dinners for my culinary groups in the dining room of her hotel. During a visit to San Miguel, Alicia gave me this recipe that is Mexican with French influence. It's elegant and delicate enough for non-spicy eaters. You can substitute mandarins if you like. Serve on a bed of steamed spinach. 4 to 6 tangerine 1 tablespoon olive oil 2 teaspoons unsalted butter 4 boneless skinless chicken breast halves 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper 1/2 medium white onion, finely chopped 1 clove garlic (medium), minced 1/2 cup dry white wine 1 bay leaf 1/4 teaspoon dried marjoram 1/4 teaspoon dried thyme 4 crisp cooked bacon slices, drained and broken into small pieces 2 teaspoons chopped fresh parsley 1 teaspoon cornstarch mixed with 2 teaspoons water or juice 1. Peel 2 of the tangerines, and separate into segments. Gently remove any seeds and pith with a small sharp knife. Reserve the segments on a plate. Squeeze the juice from the remaining tangerines. Pour the juice through a fine-mesh strainer into a bowl and discard the pulp. Measure out 1/2 cup and reserve for the sauce. 2. Preheat the oven to 350°. In a large nonstick skillet, heat the oil and butter over medium heat. Cook the chicken about 3 minutes per side, but not cooked through. Season with salt and pepper. Remove to an ovenproof casserole dish. 3. To the skillet, add the onion, garlic, reserved tangerine juice, wine, bay leaf, marjoram, and thyme. Bring to a boil and cook, stirring, 2 minutes. Reduce the heat to low, and add the bacon, parsley, and cornstarch. Cook, stirring, until the sauce thickens and clears, about 1 minute. Adjust seasoning, and remove the bay leaf. 4. Pour the sauce over the chicken, cover, and bake until the chicken is cooked through, 15 to 20 minutes. Add the tangerine segments and heat through, about 1 minute. Serve hot with the sauce spooned on top, and garnish with the tangerine segments. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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