"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Crispy-Skinned Chicken a l'Orange Recipe

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This recipe for Crispy-Skinned Chicken a l'Orange, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Ramsten
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Kosher salt and freshly ground black pepper
3 skin-on bone-in chicken breast halves
1 tbsp. vegetable oil
1/2 c. frozen orange juice concentrate
4 tbsp. honey

Directions:
Directions:
Preheat oven to 375. Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat. Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 165 to 170 F., brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
prep. time 10 minutes, cook time 20 minutes

 

 

 

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