Chicken & Mushrooms in Orange Sauce
Submitted by star5
Broiled chicken baked over mushrooms, peppers, and onions in a glossy orange-wine sauce. A citrusy, elegant one-dish dinner with bright flavor and minimal cleanup.
YIELD
3 servingsPREP
30 minCOOK
60 minREADY
90 minOrange and chicken is one of those pairings that never gets old. Here, broiled chicken pieces sit on a bed of sliced mushrooms, green peppers, and onions, all drenched in a glossy sauce made from fresh orange juice, white wine, and cornstarch.
The broiling step gives the skin a head start on getting golden before the chicken bakes for an hour over the vegetables. As everything cooks together, the sauce reduces and concentrates, coating each piece in a sweet-tart glaze that smells incredible.
A sprinkle of grated orange zest right at the end adds a burst of fresh citrus aroma that wakes up the whole dish.
Pro Tips
- Broil the chicken skin-side up first. Those 10 minutes under the broiler render some fat and start crisping the skin before the long bake. It makes a real difference in texture.
- Add a tablespoon of frozen orange juice concentrate for bolder citrus. Fresh juice is subtle after an hour of baking. The concentrate punches up the orange flavor without added liquid.
- Slice the vegetables thin and even. They’re the bed the chicken sits on, and evenly sliced pieces cook at the same rate. Thick chunks will still be crunchy when the chicken is done.
Ingredients
Directions
May use 3 large split chicken breasts in place of the chicken.
Lightly salt chicken and broil, skin side up, for 10 minutes.
Slice vegetables and spread in bottom of large baking dish .
Combine orange juice, water and win e with cornstarch, and cook over low heat until sauce thickens.
For a stronger orange flavor add 1 tablespoon. frozen orange juice concentrate.
Cover vegetables with chicken and top with sauce.
Bake 1 hour at 350 degrees, until chicken is tender.
Sprinkle with grated orange peel for extra flavor and garnish.
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