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Woodford Reserve Chicken a la Orange
Chef in Residence: Ouita Michel
Serves 4
Ingredients:
Brine ingredients:
- 1 cup water
- 1/2 cup Woodford Reserve
- 1/4 cup brown sugar
- 1 tsp. salt
Sauce Ingredients:
- 1 cup orange juice concentrate
- 1/4 tsp. ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp white pepper
- 1/4 tsp. ground clove
- 1/4 cup Sorghum
- 1 Tbsp. Soy sauce
- 1/4 cup Woodford Reserve
- Salt to taste
- 3 Tbsp. Butter
Method:
- Combine the ingredients for the brine—this IS an optional step—and stir until the sugar is dissolved. Add the chicken and let sit for about 1 hour.
- Dry the Chicken. If you don't have time to brine your chicken—start the recipe at this step.
- Combine the Orange juice concentrate, all the spices, Woodford Reserve, sorghum and soy sauce together in a small sauce pan. Bring to a simmer and reduce by half. You can make this sauce ahead and reserve.
- Heat 1 tbsp. of butter in a heavy bottomed sauté pan, sauté the breasts skin side down until golden. Flip the breasts, cook for 3 minutes.
- Add the orange sauce to your sauce pan, bring to a simmer and put into a 350-375 degree oven for about 15 minutes until the chicken is fully cooked.
- Remove the breasts from the pan and hold in a warm place while you finish the sauce. Add the Woodford Reserve to the sauce, bring to a simmer and simmer until lightly thickened. Check the salt, add to taste. Swirl in the last of the butter and serve the sauce over the chicken.
Caramelized Orange Slices
We garnish our Orange Chicken with a caramelized Orange slice
Ingredients:
- 1 orange- thinly sliced
- 2 Tbsp. Butter
- 1/4 cup Brown sugar
- 1/4 cup Woodford Reserve
Method:
- Melt the butter in a heavy bottomed sauté pan. Add the orange slices and brown them in the butter for about 5 minutes.
- Add the Woodford Reserve and the brown sugar and simmer until the slices are tender and gooey. Plan on 1 -2 slices per breast of chicken
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