We’re off! To Tasmania, that is! The whole clan is headed for a weekend trip and it’s going to be a blast! So if you don’t hear from me for a few days – you now know why! In the meantime, I’ll leave you with The Blog Monster’s quick and easy weekday meal. Pollo a la Naranja, literally translated, means Chicken in Orange Sauce.
When the Blog Monster is around (she stays in my house when she is on holiday), one of our nightly rituals is to sit down and discuss “what’s for dinner tomorrow”. Sometimes, as you can imagine, there is a long debate that ensues. We look through cookbooks, reminisce about recent meals in wonderful restaurants or talk about fine dishes we’ve had in the past. Sometimes, we nominate an ingredient and go over numerous variations before deciding on “the one”.
The other night we nominated chicken. It felt a bit like a game show where The Blog Monster would rattle off one dish that she thought would be great to make using the chicken and I would counter with another dish. The winner, would be the one who came up with the best dish.
“Chicken Imperial” (she said)
“Roast Chicken” (me)
“Chicken in Garlic Sauce (her turn)
“Fried Chicken” (mine)
…. and on and on… until she said “Pollo a la Naranja” and it just clicked!
When you try this dish you will understand why this was the winner. A deliciously braised chicken dish finished off with some white wine and the juice and rind of a few oranges. And of course, honey to give the sauce a richer flavour!
Recipe (serves 4 to 6)
- 6 chicken thighs
- 4 tablespoons olive oil
- 1 large onion, sliced finely
- 2 oranges
- 1/4 cup white wine
- 1/2 cup chicken stock (optional)
- 2 tablespoons honey
- salt and pepper to taste
- Season the chicken with salt and pepper
- In a large frying pan, heat the olive oil and fry the chicken pieces until golden. Remove the chicken and set aside.
- In the same pan fry the onions over medium heat until translucent. Add the chicken back into the pan.
- Add the white wine into the pan and reduce until you have half the liquid
- Remove some orange rind and juice the oranges.
- Add the orange juice and simmer until the chicken is cooked and tender, around 20 minutes.
- If the sauce isn’t enough at this point feel free to add some chicken stock (maybe half a cup or so) Add the orange rind and honey and simmer a little longer until the sauce thickens.
- Test for seasoning before serving