11 February 2011

Balsamic Orange Chicken

Wow, this meal was easy to make. No chopping required - it's ready in the amount of time it takes to boil some rice. I made it because my co-teacher gave me seven or eight oranges, and because BBC Good Food suggested this.

I was surprised by how tender the chicken was, despite the comments on the recipe - I often cook chicken like this, by frying it before building a sauce around it and poaching it, but this meal really did make for very tender chicken.

Balsamic Orange Chicken
Serves 2

2 servings rice
2 chicken breasts
2 tablespoons flour
2 tablespoons balsamic vinegar
2 large oranges
100ml chicken stock
1 teaspoon sugar
1 tablespoon butter

Put the rice on to boil.

Bash the chicken a little to flatten it slightly, and put it in a plastic bag with the flour and some seasoning. Shake to cover.

Heat some oil in a pan on the stove and fry the chicken for a few minutes each side, until golden.

In the meantime, cut each orange in half and juice them into a bowl. I use the tines of a fork to help get the juice out.

Pour the balsamic vinegar and fresh orange juice over the chicken. Simmer for a minute and then add the chicken stock. Stir and allow to reduce.

Flip the chicken a couple of times during cooking.

Once the rice is almost ready and the chicken is cooked through, add the sugar and butter to the sauce and stir. Season.

Serve the rice with chicken on top and sauce puddled around it.