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Orange chicken with muffins
Orange chicken with muffins
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Prep Time:
265 minutes
Cook Time:
45 minutes
Total Time:
310 minutes
Orange chicken paired with pancetta muffins for soaking up all the delicious pan juices.
Ingredients:
  • 2 Valencia oranges, 1 sliced, 1 juiced
  • 80ml (1/3 cup) extra virgin olive oil
  • 40.00 ml chopped fresh tarragon
  • 2 garlic cloves, finely chopped
  • 1.7kg chicken pieces, scored
  • 100g piece pancetta, finely chopped
  • 1 small brown onion, finely chopped
  • 30g (1/4 cup) walnuts, chopped
  • 62.50 ml chopped fresh continental parsley
  • 250g day-old baguette, torn
  • 375ml (1 1/2 cups) salt reduced chicken style liquid stock
  • 3 eggs, lightly whisked
  • 20g unsalted butter, chopped
  • 40.00 ml plain flour
  • 80ml (1/3 cup) white wine
  • 250ml (1 cup) chicken stock
  • 5.30 gm dark soy sauce
  • Sugar snap peas, to serve
  • Baby carrots, steamed, to serve
Instructions:
  • In a bowl, mix together orange slices, juice, tarragon, garlic, and 3 tablespoons of oil. Add the chicken, toss to coat, season, cover, and refrigerate for 4 hours.
  • Preheat your oven to 200C/180C fan forced and grease eight 80ml (1/3 cup) capacity muffin pans. In a frying pan over medium-high heat, cook the pancetta and onion in the remaining oil until golden for about 4 minutes. Next, add the walnuts and cook for 1 minute before adding the parsley. Transfer this mixture to a bowl and then add the bread.
  • In a bowl, combine stock and egg, then stir into pancetta mixture and portion into muffin holes. Top with butter. Roast chicken mixture in a dish alongside the muffins for 25 minutes. Swap shelves, cook for 20 more minutes, then transfer chicken and muffins to a plate. Pour pan juices into a jug, skim 2 tablespoons of fat, and return to the pan over medium heat. Add flour, stirring for 1 minute. Whisk in wine, stock, and remaining juices. Cook for 5 minutes until thickened, then add soy. Drizzle sauce over chicken and serve with steamed vegetables.

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