Citrus Chicken

Name: Citrus Chicken
Yield: 4
Cuisine: Fusion
Ingredients: pickled onions; vegetable oil; chicken breasts; chicken broth; ginger root; garlic cloves; whole-grain mustard; lemon zest; orange zest; lemon juice; orange juice; clear honey; salt and black pepper; thyme; cornstarch

Submitted by kdrolet

Golden-browned chicken breasts braised with pearl onions in a bright lemon-orange sauce with fresh ginger, honey, whole-grain mustard, and thyme. A British-style one-pot supper ready in under an hour.

YIELD

4 servings

PREP

10 min

COOK

40 min

READY

50 min

This is proper British comfort food with a citrus twist that lifts it right out of the ordinary.

Chicken breasts get a golden sear alongside pearl onions, then braise gently in a sauce built on lemon juice, orange juice, honey, fresh ginger, and a good dollop of whole-grain mustard.

Fresh thyme brings it all together while the pan juices thicken into a glossy, spoonable sauce.

Serve it over boiled new potatoes with steamed greens on the side and let the sauce do the talking.

Kitchen Tips

Blanch the pearl onions in boiling water for 2 to 3 minutes and the skins slip right off. No fiddly peeling required.
Keep the heat gentle once the chicken goes back in. A hard boil will toughen the breast meat.
Mix the cornflour with cold water before stirring it in, or you’ll get lumps in the sauce.

Ingredients

225

GRAMS PICKLED ONIONS *

TABLESPOONS VEGETABLE OIL

X CHICKEN BREAST
125-150g breast fillets, skin on *

150

ML CHICKEN BROTH
fresh chicken stock, or made with cube *

TEASPOONS GINGER ROOT
fresh

LARGE GARLIC CLOVE
finely chopped *

TEASPOONS WHOLE-GRAIN MUSTARD *

TEASPOON LEMON ZEST
finely grated

TEASPOON ORANGE ZEST
finely grated

TABLESPOONS LEMON JUICE

TABLESPOONS ORANGE JUICE

TABLESPOONS CLEAR HONEY *

SALT AND BLACK PEPPER
to taste *

2-3

SPRIGS THYME
fresh *

TEASPOONS CORNSTARCH

Directions

Put the pickling onions into a bowl and cover with boiling water. Leave for 2 to 3 minutes.

Drain, then remove the skins from the onions using a sharp knife.

Heat the oil in a large, flameproof casserole. Add the onions and cook for a few minutes until golden brown.

Add the chicken breasts and brown on both sides.

Reduce the heat and cook gently, uncovered, for 15 minutes.

Put the remaining ingredients, except the thyme and cornflour, Pour over the chicken. Add the thyme, cover and cook for 15 to 20 minutes until the chicken is cooked.
Remove the chicken and onions and place in a warm serving Blend together the cornflour and 2 teaspoons water and stir into the cooking juices. Heat gently, stirring until it has thickened. Season to taste. Pour the sauce over the chicken and serve with boiled potatoes and a green vegetable.