Chicken A L’Orange Recipe
Using marmalade makes this Chicken A L’Orange a faster rendition of the traditional French version.
Chicken A L’Orange
- 6 shallots, peeled and halved lengthwise (quartered if large)
- 1 tablespoon olive oil, divided
- Sea salt
- Fresh Ground Pepper
- Select chicken pieces (I used 2 drumsticks (with skin), 2 skinless thighs and two bones less skinless chicken breasts
- ¼ cup orange marmalade
- ½ tablespoon white wine vinegar
- 1 tablespoon chopped fresh rosemary
- Read more: Chicken A L’Orange Recipe – Woman’s Day
Heat oven to 425 degrees F.
In a large shallow roasting pan, toss the shallots with ½ tablespoon oil and ¼ teaspoon each salt and pepper.
In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining oil and ¼ teaspoon each salt and pepper. Add the chicken; toss to coat.
Place the chicken mixture in the roasting pan, nestling the pieces among the shallots. Bake until chicken is cooked through and browned and shallots are tender, 25 to 30 minutes.
I can’t really pronounce the A L’Orange very well. And if I say Orange Chicken, we all think Asian Cuisine. And I wasn’t sure about this dish at all. I really contemplated about it on my drive home from work. I have a theme song for work these days. “Cause you had a bad day!” by Daniel Powter. I was singing that song and trying to decide if I was going to be lazy when I got home, or if I was going to make this dish. Boy was I glad I made it. It definitely made me forget about the 9 to 5 and enjoy the evening.
And a French dish, no less. Well sorta of. I am sure Julia Child would not approve, bu who cares.
Quick, Easy, and delicious to boot. A keeper I tell ya. A keeper.
Go on, you know you want to.
Thanks for stopping by and have a great day.
Marlene
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