Citrus Braised Chicken

This Citrus Braised Chicken is delicious and easy to make. The chicken is cooked with mushrooms in a citrus medley: lemon, tangerine, navel and bitter oranges. The fresh thyme complements the citrusy notes and the rosemary brings earthy tones to this crowd pleasing dish.
You can serve this dish with your choice of roasted root vegetables or seasonal favorites.

As a starchy side, you can add potatoes to the vegetable list or prepare a creamy polenta, white rice or even pasta. You need something to catch the sauce. Trust me!

Bon appétit!

 
 

Citrus Braised Chicken with Roasted Vegetables

Recipe credits: Rafaella Sargi
Serves 4 to 6

Roasted Vegetables
2 bunch carrots, peeled, ends cuts an sliced lengthwise
1 bun multicolored radishes, washed and halved
4 Yukon gold potatoes, peeled and parboiled*
Extra virgin olive oil
Sea salt

Chicken Ingredients
8 chicken thighs (or 4 whole chicken legs)
2 Tablespoons extra virgin olive oil
Sea salt
2 tablespoons unsalted butter
3 cups mushrooms, cleaned
1 Tablespoon all purpose flour
The juice of one tangerine orange
1 cup chicken broth (preferably homemade)
1 Orange, washed, cut in half (juice one half and slice in two the second one)
1 lemon, washed, cut in half (juice one half and slice in two the second one)
1 bitter orange, washed, cut in half (juice one half and slice in two the second one)
2 sprigs of fresh rosemary
6 sprigs of fresh thyme
Sea salt
Black pepper

Directions
Prep all the ingredients.
You will need one sheet pan lined with parchment paper, one sheet pan lined with aluminum foil, and a large pot with a lid.

Heat the oven to 400F (200C).
On a baking sheet lined with parchment paper, place the vegetables in a single layer (for the carrots and radishes: cut side down) Roast in the hot oven until the vegetable are cooked through and start to caramelize. Remove and set aside.

Meanwhile, heat the olive oil in a large pot. Season the chicken pieces with salt and put them skin side down in the hot pot. Let them sear until lightly golden, turn them and sear the other side. Work in batches if the pot does not hold all the chicken pieces in one layer (it is important not to overcrowd the pot because you are looking for a nice sear). Once the chicken is golden, remove it from the pot and let it rest on the baking sheet lined with paper towel; it will drain out the fat excess. Set aside. (This step is to sear the chicken only. It will have the opportunity to cook through later on in the recipe.)
Remove all the rendered fat from the pot.
In the same hot pot, over medium heat, melt the butter, add the mushrooms and cook until they release their water. Sprinkle the flour, mix well to coat uniformly. Add the citrus juices and chicken broth. Turn the heat up and bring to a boil. Return the seared chicken pieces to the pot, add the herbs and citrus slices then season with salt and pepper.
Cover and let cook over medium low heat for (approx.) 40 minutes until the chicken is completely cooked through. Taste the sauce and correct seasoning.
Remove and discard the citrus slices and herbs.
Place the cooked chicken and mushrooms in a serving dish and cover to keep hot.
Turn the heat up to medium-high and let the sauce simmer and thicken a few more minutes uncovered.
Serve hot with the sauce and roasted vegetables on the side.

 

*If you are serving the chicken with a side of rice, pasta or polenta replace the potatoes with butternut squash (peeled and sliced into large chunks) and roast with the carrots and radishes…