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Chicken in orange and sour cream sauce. Chicken in orange sauce

chicken in orange sauce- original hearty meal from pieces of chicken with the most delicate orange sauce, will surprise you with its spicy citrus taste. Chicken according to the recipe from our website can be cooked both for every day and for festive table. It is very tasty to serve such a chicken with a rice or vegetable side dish.

List of ingredients

chicken carcass - 1 kg
oranges - 3 pcs
honey - 1 tbsp. a spoon
sugar - 1 tbsp. a spoon
ready-made mustard - 1-2 teaspoons
soy sauce- 2 tbsp. spoons
salt - to taste

Cooking method

Wash the chicken, dry it and pierce it in several places with a sharp knife. Rub with salt and set aside.

To prepare the sauce, wash the oranges. With a sharp knife, peel the zest from one orange in thin strips. Squeeze juice from oranges. Add honey, sugar and zest to the juice. Stir and heat to a boil. The pulp remaining from the oranges is also sent to the sauce, removing the seeds and films before that and cutting into small pieces. Boil for 10 minutes. Then cool, strain and add soy sauce with mustard to the sauce. Mix well.

Brush the chicken inside and out well with the resulting sauce. Cut into serving pieces and put in a mold. Pour in the remaining sauce and set aside room temperature for 2 hours, for pickling. Put the chicken in an oven heated to 180 degrees and bake until tender, periodically turning the chicken over and pouring sauce over it.

Enjoy your meal!

The hydrometeorological center announced that we had an orange heat wave.

Hot in the early morning Orange sun emerges from the horizon like a fireball, heralding a new stuffy day.

On such days, the last thing you want to do is stand by the stove.
Saving menu - okroshka, ice lemonade, ice cream.

But I promised you to tell you about all the possibilities of the Philips multi-oven, namely, try to fry a whole chicken in it.
It will definitely not be possible to cook a large chicken, because the manufacturer has weight restrictions - a maximum of 800 g, but you can try a small chicken.
Therefore, in the market, I chose the smallest bird.

It seemed to me that the most suitable color for my chicken would be orange and green.

Juice from two oranges
a few sprigs of oregano and thyme
basil flowers and leaves
salt and pepper

I squeeze the juice from two oranges into a deep bowl.
Rub the chicken with salt and pepper inside and out spices I lay it inside, half of the orange goes there.
In such a company, I leave the chicken for 8 hours in the refrigerator, periodically turning it over.

In the evening, half an hour before dinner, I remove the chicken from the marinade and dry it on a paper towel.

I turn on the multi-oven to warm up.
I sprinkle the chicken again with salt and pepper, sprinkle olive oil(half a tablespoon, no more), and send it to a heated to 180 degrees. bake.

How long does it take to fry it?
I set a timer for 25 minutes and went to water the greenhouses.

When I returned, the machine had already turned off, and the chicken was a little burnt. It was necessary to put 5 minutes less. If I had been nearby, it would have been easy to get it earlier. But business, business...

I wonder what it is on the bottom?
And the bottom of it was only lightly fried, so I turned on the oven for another 3 minutes, and I myself began to prepare the orange sauce.

I poured the marinade onto a sieve.

I put it on a strong fire, brought it to a boil, lowered the heat a little and cooked for about 10 minutes, until the volume decreased by half.
After that, she diluted 1 tsp. starch in 1 tbsp. cold water and poured in a thin stream, stirring constantly. Reduce the heat to low and simmer the sauce for a few more minutes until it thickens.

While I was preparing the sauce, the chicken remained in the heated oven.
I took it out and cut it. It was well fried and very juicy.

The orange vermouth sauce was tart and sweet to complement its taste.

And the supper ended, and the evening came.

And I remembered the poems of V.V. Mayakovsky

In a hundred and forty suns the sunset burned,
summer rolled in July,
it was hot
heat floated -
it was at the cottage.
Gorbil Pushkino humpback
shark mountain,
and the bottom of the mountain
the village was
the roof was twisted with bark.
And beyond the village
hole,
and in that hole, probably
the sun went down every time
slowly and surely.

P.S.
Since I cooked the chicken in the multi-oven, there were no foreign smells in the kitchen.
And, it should also be noted that there were no splashes from boiling oil, as happens from a frying pan, either.
Golden crust and juicy fragrant flesh - this is how I got an orange chicken in full accordance with the weather forecast.

Step 1: prepare the ingredients.

First, let's prepare the ingredients. Fresh chicken thighs rinse under cold running water, if desired, remove the skin from them so that the dish is less greasy, dry the meat with paper kitchen towels and put in a deep plate.

Then we cut off the root of the leek, wash the vegetable under running water, dry it, send it to a cutting board, chop it across with rings up to 5 millimeters thick and transfer the slices to a separate bowl. Then we put a glass of orange juice on the kitchen table, spices and other products that will be needed to cook chicken in orange and sour cream sauce.

Step 2: Fry the chicken thighs.

Now we put a deep frying pan on a strong fire and pour a few tablespoons into it. vegetable oil. After 2-3 minutes we lower the chicken thighs there and fry them from all sides until a golden crust of a delicate brown hue. Periodically turn them over with a kitchen spatula so that the meat does not burn and is evenly covered with a blush!

Step 3: Braise chicken thighs.

As soon as the thighs are fried, and this will happen in about 10–12 minutes, add chopped leek to them. Cook them together, stirring occasionally, for a minute.
Then pour 200 milliliters of orange juice and cognac into the pan. We put salt and black ground pepper. Mix everything thoroughly, reduce the heat to a level between the smallest and medium, cover with a lid and simmer the chicken for 15 minutes until it is soft or fully cooked.

Step 4: bring the dish to full readiness.

When the meat on the thighs becomes tender, we breed in the remaining orange juice potato starch and pour the resulting mixture into the pan. Add sour cream to it. Mix everything thoroughly and cook the dish until the sauce thickens for about 5–7 minutes. Then we turn off the stove, insist the chicken a little more under the lid, then put it on plates, pour over the sauce and serve it to the table.

Step 5: Serve Chicken in Orange Sour Cream Sauce.

Chicken in orange and sour cream sauce is served hot as a second course. The thighs are served with sauce and any side dish you like, for example, pasta, cereals, vegetable puree, salads, as well as boiled or steamed rice. Enjoy delicious and simple food!
Enjoy your meal!

Sometimes instead of sour cream they use liquid cream or soft fat-free cottage cheese;

An ideal replacement for leeks is onion or green;

spices can be added orange peel, dried ginger, cinnamon or cloves.

The hydrometeorological center announced that we had an orange heat wave.

In the early morning, a hot orange sun emerges from the horizon like a fireball, heralding a new sweltering day.

On such days, the last thing you want to do is stand by the stove.
Saving menu - okroshka, ice lemonade, ice cream.

It seemed to me that the most suitable color for my chicken would be orange and green.

Juice from two oranges
a few sprigs of oregano and thyme
basil flowers and leaves
salt and pepper

I squeeze the juice from two oranges into a deep bowl.
I rub the chicken with salt and pepper inside and out, put the spicy herbs inside, and send half an orange there.
In such a company, I leave the chicken for 8 hours in the refrigerator, periodically turning it over.

In the evening, half an hour before dinner, I remove the chicken from the marinade and dry it on a paper towel.

I turn on the multi-oven to warm up.
Again I sprinkle the chicken with salt and pepper, sprinkle with olive oil (half a tablespoon, no more), and send it to a preheated 180 degrees. bake.

How long does it take to fry it?
I set a timer for 25 minutes and went to water the greenhouses.

I wonder what it is on the bottom?
And the bottom of it was only lightly fried, so I turned on the oven for another 3 minutes, and I myself began to prepare the orange sauce.

I poured the marinade onto a sieve.

While I was preparing the sauce, the chicken remained in the heated oven.
I took it out and cut it. It was well fried and very juicy.

The orange vermouth sauce was tart and sweet to complement its taste.

And the supper ended, and the evening came.

And I remembered the poems of V.V. Mayakovsky

"Chicken in orange will certainly pleasantly surprise you with its unique taste." So says Federico Desseno, a chef from the Globe restaurant in Buenos Aires, who offers a catalog of recipes for hot Argentina.

Ingredients for Cooking Chicken- this is 600 grams (we squeeze juice directly from orange fruits), 200 grams of honey, four chicken breasts and eight carrots.

For the salad, we need one orange, one onion, 1/2 fresh (optional) capsicum, 10 black olives, a bunch of dill, olive oil and lemon juice to taste.

Let's start preparing the dish by mixing orange juice with honey. We put the resulting mixture on a small fire and heat until the honey is completely dissolved. Then salt chicken breasts, place them on a baking sheet and pour the orange-honey mixture on top, bake them over moderate heat for 40 minutes, turning every 10 minutes so that the meat does not burn and the honey does not burn.

In another dish we put the carrot, cut into quarters or halves, salt it, sprinkle it with olive oil and transfer it to the oven with a moderate temperature for 20 minutes.

To prepare the salad, which is an integral part of the dish, cut the peeled orange, dill, onion and capsicum into small pieces. We put everything in a bowl, mix. We season it all with salt, olive oil and lemon juice at the last moment before serving the chicken so that the ingredients do not lose their freshness.

Serve the chicken, placing the carrots along with the breast, a bed of olives, and finally add a freshly seasoned salad around the edges.