Cornichons l'Orange
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 990, total fat 61 G., saturated fats 21 G., proteins 67 G., carbohydrates 42 G., fiber 2 G., cholesterol 375 mg, sodium 670 mg, sugar - G.
Calories 990, total fat 61 G., saturated fats 21 G., proteins 67 G., carbohydrates 42 G., fiber 2 G., cholesterol 375 mg, sodium 670 mg, sugar - G.
Despite the convoluted name, this chicken recipe is quite simple to prepare. Each chicken is cut in half, seasoned with salt and pepper, pan-fried in butter until golden brown, and then finished in the oven. The highlight of this dish is the orange sauce, made with the rendered chicken fat. Pour it over the chicken and serve with orzo pasta. The entire preparation takes just over half an hour, and the dish is truly festive.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 gherkins (about 0.7 kg each)
- 1 teaspoon ground coriander
- 4 tablespoons unsalted butter
- 1.5 cups lightly salted chicken broth
- 2 sprigs of thyme + 1 tsp chopped leaves
- 4 wide strips of orange zest (cut with a vegetable peeler)
- 1 cup freshly squeezed orange juice (from about 3 oranges)
- 1 cup orzo pasta
- 1 shallot, chopped
- 0.5 cup grated carrots
- 2 tbsp chopped fresh parsley
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Recipes with similar ingredients: chicken, coriander, butter, bouillon, thyme, Oranges, orzo pasta, shallots, carrot, parsley
Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C); line a baking sheet with foil. Using kitchen shears, halve the hens, slicing through one side of the breast lengthwise; sprinkle with coriander, 1 teaspoon salt, and freshly ground black pepper to taste. Heat 1 tablespoon butter in a large skillet over medium-high heat. Place the hens, skin-side down, and cook until golden brown, 4 minutes. Turn; cook until golden brown, 2 minutes more. Transfer the hens, skin-side up, to the prepared baking sheet. Roast until cooked through, 25 minutes.
- Meanwhile, add the broth, thyme sprigs, orange zest, and juice to the pan. Bring to a boil, stirring. Reduce heat to low and simmer until thickened, 15 minutes. Season with salt and pepper to taste.
- Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add the orzo pasta, shallots, and finely chopped thyme. Cook, stirring occasionally, until the orzo is lightly darkened, 5 minutes. Add 2 cups water and 1/2 teaspoon salt; bring to a boil. Reduce heat to medium, cover, and cook until the pasta is al dente, 12 minutes. Fluff the orzo; add the remaining 1 tablespoon butter, carrots, and parsley. Season with salt and pepper to taste. Serve with the chicken and the reduced sauce.
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