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  • Pan Roasted Chicken With Oranges Rosemary And Almonds

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    Pan Roasted Chicken With Oranges Rosemary And Almonds
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 x boneless chicken breast halves with skin, or possibly French-cut chicken breast
    •     halves
    •     (wing bone attached, all remaining breast bones removed by butcher)
    •     Salt and pepper
    • 1 Tbsp. extra-virgin extra virgin olive oil
    • 1 x carrot, finely minced
    • 1 c. finely minced white onion
    • 1/2 c. dry white wine
    • 1/2 c. low-sodium chicken broth
    • 1 Tbsp. minced fresh rosemary
    • 2 lrg navel or possibly blood oranges, peel and pith removed and flesh cut into
    • 1/8 x inch-
    •     thick slices
    • 1/4 c. blanched whole almonds, toasted (optional, see note)

    Directions

    1. Pat chicken dry and season with salt and pepper. Heat oil in a large, heavy skillet over moderate heat till warm but not smoking, then cook chicken, skin side down, over moderately low heat till deep golden, about 10 min.
    2. Turn chicken over and cook 6 min more. Transfer chicken with tongs to a plate and pour off all but about 1 Tbsp. fat from skillet. Saute/fry carrot and onion in remaining fat over high heat, stirring, for 2 min; add in wine.
    3. Boil wine till reduced by about half, and add in broth. Bring to a boil and return chicken, skin side up, to skillet. Simmer chicken, covered with lid slightly ajar, for 10 min; add in rosemary and orange slices. Simmer, uncovered, for 5 min. Season with salt and pepper. Divide chicken between 2 plates and spoon sauce on top. Sprinkle chicken with almonds, if using.
    4. Note: To blanch almonds, put them in a bowl, pour boiling water over them, let sit 5 min, then drain and pull skins off.
    5. To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them. -
    6. Every Day"

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