Sunday, October 25, 2009
Pan-roasted Chicken in Orange-Dijon Marinade
This recipe featured on Saveur Magazine's Best of the Web!
Over the last two weeks, I've had my share of beef. Italian-style beef stew. Japanese beef curry. Beef chili and more chili.
I was ready for some chicken with Continental flavors.
I made a vinaigrette/marinade of orange and lemon juices, dijon mustard, olive oil, and spices. I added some agave nectar for some sweetness. Since I had some leftover guajillo pepper puree from a recent bout of Mexican cooking, I added a few spoonfuls of that for some heat.
I marinated the chicken for only a couple hours, but if I had to do it over, the chicken would have benefited from an overnight soak.
After I pan-roasted the chicken like I do my very popular Ponzu Chicken, I took the leftover marinade, defatted it, and made a sauce out of it with the addition of some white wine and chicken broth.
Served with some roasted veggies and pasta with a little butter and parmesan, the chicken was a nice dinner for a fall Sunday.
I should say that I would like to do more work on this marinade to get it up to Big, Bold, and Beautiful standards. Maybe I need to add more mustard. What do you think?
Pan-roasted Chicken in Orange Dijon Marinade
Chicken thighs, bone in (or chicken breasts)
Paul Prudhomme Poultry Seasoning
Kosher salt and pepper
1 medium onion sliced
3 garlic cloves, smashed
1 tsp. fennel seeds, crushed in a mortar and pestle
1/2 cup olive oil
1/3 cup orange juice
2 tbs. lemon, juiced
2 tbs. dijon mustard
2 tbs. worcestershire sauce
2 tbs. agave nectar (or honey)
1 tbs. guajillo puree (or you can use red pepper flakes to your liking)
1 bay leaf
Generously season chicken on both sides with kosher salt and pepper, paprika, and Prudhomme's seasoning or other seasonings that you like. Put in Ziploc bag and let sit for 15 minutes in the fridge.
In the meantime, make marinade. Taste to adjust seasonings.
Add marinade to chicken and marinate overnight or for a few hours.
Preheat oven to 350 degrees.
Remove from marinade, pat dry. In a hot skillet over medium heat, sear chicken 5 minutes skin side, 3 minutes on other side until it's nicely browned.
If your skillet is oven proof, put directly in oven. If not, put browned chicken on a cookie sheet or roasting pan in 350 degree oven for 25 minutes or until cooked through (175 degrees internal temperature.)