This is a compilation of two separate antique recipes that I combined and brought into the 21st century. It was a HUGE hit with my family!
EDDIE and JOY’s ORANGE CHICKEN
2 tablespoons butter
2 pounds boneless, skinless chicken breast, cut into large pieces
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
12 ounces orange juice concentrate
1/2 cup homemade chicken bone broth
1/2 cup cream sherry
2 tablespoons Bragg’s Liquid Aminos
3 tablespoons brown sugar
2 cloves garlic, FINELY minced
1 LARGE shallot, FINELY chopped
2 teaspoons FRESH grated ginger or 1 teaspoon Garden Gourmet ginger paste
1 tablespoon FRESH chopped lemon thyme
1 orange, halved and sliced
- Combine orange juice, bone broth, cream sherry, liquid aminos and brown sugar in large sauce pan, heating to combine until sugar is dissolved and heated through.
- Melt butter in large skillet.
- Generously season chicken pieces with FRESH ground sea salt and black pepper.
- Dredge lightly in WONDRA flour.
- Quickly sear chicken pieces on all sides. Set chicken pieces aside. Keep warm.
- Add shallots, garlic and thyme to pan, cooking a couple minutes until shallots are soft and garlic is fragrant.
- Add sauce and rice to pan, slow simmering 10-15 minutes until rice is tender and sauce is slightly reduced and beginning to thicken.
- Nestle chicken and orange pieces into pan, simmering 5-10 minutes more to heat through.
- Serve immediately.