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Saturday, February 18, 2012

Sautéed Chicken with Rosemary and Roasted Pepper Sauce over Orange Rice

This was adapted from a Rachael Ray recipe.  Her recipe includes green olives, but I'm not a fan.  If you are, add 12 green olives, pitted and halved at the end when you add the wine.
4 servings
·         3 T. olive oil
·         Zest and juice of 1 orange
·         ¼ c. golden raisins
·         1 ½ c. white rice
·         1 bay leaf
·         Salt and black pepper
·         3 ½ c. chicken stock
·         5 bacon slices, coarsely chopped
·         2 sprigs fresh rosemary, leaves finely chopped (or 2 t. dried rosemary leaves)
·         4 boneless, skinless chicken breasts
·         1 large onion, thinly sliced
·         3 large garlic cloves, chopped
·         1 t. dried thyme
·         ½ t. red pepper flakes
·         ½ c. white wine
·         2 jarred roasted red peppers, coarsely chopped

1.       Heat a medium pot with a tight fitting lid over medium high heat.  Add 1 T. of the olive oil.  Add the orange zest, raisins, rice, bay leaf, salt and pepper and stir them to coat in the oil.  Add 2 ½ c. of the chicken stock.  Bring the stock to a boil, cover the pot, and reduce the heat to a simmer.  Cook for 15 to 18 minutes, until the rice is tender.  Discard the bay leaf.
2.       Heat a large skillet over medium high heat with the remaining 2 T. of olive oil.  Add the bacon and cook it until it’s nice and crispy, about 2 – 3 minutes.
3.       In a shallow dish, combine the juice of ½ orange, half of the rosemary, and salt an pepper.  Add the chicken and turn to coat.
4.       Remove the crisp bacon from the skillet to a paper-towel-lined plate and reserve.  Return the skillet to the heat and add the seasoned chicken breasts.  Cook the chicken for 5 – 6 minutes on each side, or until cooked through.  Remove the chicken to a plate and cover it loosely with foil.  Return the skillet to the heat and add the onion garlic, thyme, red pepper flakes, salt pepper, and the remaining rosemary.  Cook for about 3 minutes, stirring frequently, until the onions are slightly tender.  Add the juice of half an orange and the wine, cook for a minute, then add the remaining cup of chicken stock and then bring up to a bubble.  Return the chicken to the skillet and cook for 3 more minutes.  Add the roasted red peppers, parsley, and reserved crispy bacon; stir to incorporate.
5.       Serve the chicken and sauce over the rice.

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