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| Yield: |
| 1 |
| Ingredients: |
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2
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boneless chicken breast halves with skin, or French-cut chicken breast |
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halves |
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(wing bone attached, all other breast bones removed by butcher) |
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Salt and pepper |
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20 ml
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extra-virgin olive oil |
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1
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carrot, finely chopped |
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1 cup
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finely chopped white onion |
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1/2 cup
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dry white wine |
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1/2 cup
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low-sodium chicken broth |
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20 ml
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chopped fresh rosemary |
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2 lrg
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navel or blood oranges, peel and pith removed and flesh cut into |
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1/8
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inch- |
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thick slices |
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1/4 cup
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blanched whole almonds, toasted (optional, see note) |
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| Method: |
Pat chicken dry and season with salt and pepper. Heat oil in a large, heavy skillet over moderate heat until hot but not smoking, then cook chicken, skin side down, over moderately low heat until deep golden brown, about 10 minutes.
Turn chicken over and cook 6 minutes more. Transfer chicken with tongs to a plate and pour off all but about 1 tablespoon fat from skillet. Saute carrot and onion in remaining fat over high heat, stirring, for 2 minutes; add wine.
Boil wine until reduced by about half, and add broth. Bring to a boil and return chicken, skin side up, to skillet. Simmer chicken, covered with lid slightly ajar, for 10 minutes; add rosemary and orange slices. Simmer, uncovered, for 5 minutes. Season with salt and pepper. Divide chicken between 2 plates and spoon sauce on top. Sprinkle chicken with almonds, if using.
Note: To blanch almonds, put them in a bowl, pour boiling water over them, let sit 5 minutes, then drain and pull skins off.
To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. -
Every Day" |
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| Rating: 0 |
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