Chicken Sauté with Blood Oranges

Name: Chicken Sauté with Blood Oranges
Yield: 2 servings
Cuisine: American
Ingredients: 2 or 3 blood oranges; 2-pound chicken, cut into 8 pieces (giblets reserved for another use); 2 tablespoons butter; 1 tablespoon vegetable oil; ¼-½ teaspoon salt, to taste; White pepper; Scant ½ teaspoon dried rosemary, very finely crumbled; 1½ tablespoons minced shallot; ⅓ cup dry white wine or dry vermouth; ⅓ cup dry white wine or dry vermouth

Preparation info

2
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Simple, subtle, beautiful, and quick to prepare, this dish is right for a speedy weekday meal or an elegant dinner party. Look for the deepest-colored oranges you can find so there will be a color contrast for the chicken. If you increase the recipe, you’ll need to brown the chicken in several batches.

Ingredients

2 or 3 blood oranges
2-pound chicken, cut into 8 pieces (giblets reserved for another use)
2 tabl

Americas
Europe
United States
Italy
Dinner
Mediterranean
Sicily
Gluten-free
December
January
February
March

Method

Grate slightly less than ½ teaspoon orange rind and reserve. Halve 1 orange and squeeze juice; if there is less than about ⅓ cup, squeeze more to make that amount. Peel remaining orange (or orange plus the cut half), removing all white pith. With sharp knife cut between membranes to release orange sections. Reserve.
Remove bits of loose fat from under chicken s