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Categories:
chicken chicken sage fresh oregano thyme fresh basil extra-virgin olive oil salt Orange Sauce orange juice chicken stock cold butter salt fresh coarse ground black pepper green onion scallions spinach leaves Parmesan cheese nuts garlic extra-virgin olive oil salt potatoes
Viewed: 26 - Published at: 5 years agoIngredients
- FOR THE CHICKEN
- 2 1/2 lbs chicken
- 6 leaves fresh sage
- 1/2 bunch fresh oregano
- 1/2 bunch fresh thyme
- 1/2 bunch fresh basil
- extra virgin olive oil
- salt & freshly ground black pepper
- FOR THE BURNT ORANGE SAUCE
- 3 cups orange juice
- 4 cups chicken stock or 4 cups broth
- 1/2 tablespoon cold butter
- salt
- 1/2 tablespoon fresh coarse ground black pepper
- FOR THE GREEN ONION POTATO PUREE
- 3 scallions (blanched, cooled & chopped)
- 1/8 cup spinach leaves
- 1/8 cup grated parmesan cheese
- 1 tablespoon pine nuts
- 2 cloves garlic (coarsely chopped)
- 1/4 cup extra virgin olive oil
- salt & freshly ground black pepper
- 3 large potatoes (peeled, boiled & mashed)
Method
- Place herbs under the skin of the breast of the chicken.
- Rub the chicken with olive oil& marinate, covered, in the refrigerator for at least 1 hour.
- Preheat oven to 450 degrees.
- Remove the chicken from the refrigerator& season with salt& pepper to taste.
- Place the chicken onto a rack& roast for 15 minutes.
- Reduce heat to 350 degrees& continue roasting another 35 to 40 minutes.
- Remove from oven& allow to rest.
- Place orange juice in a medium saucepan& cook over high heat until reduced to a thick caramelized syrup.
- Place chicken stock in another medium saucepan& cook until reduced by 3/4.
- Add the stock to the orange juice& cook for 5 minutes.
- Whisk in the butter& pepper.
- Season with salt to taste.
- Place all ingredients for the GREEN ONION POTATO PUREE, except for the mashed potatoes, in a food processor& process until smooth.
- Fold the puree into the mashed potatoes& adjust the salt& pepper to taste.
