How to make Pollo all' Arancia
Pollo all' Arancia is a zesty chicken dish cooked in orange. Sicilians love oranges and love to incorporate them into their meat dishes wherever possible. Here they dust seasoned chicken pieces in flour. Then cook them in olive oil until brown on all sides. And then make a delicious sauce with white wine and the juice and zest of some fresh oranges.
Ingredients
- 2 large oranges
- 6 chicken thighs skin on
- 125 ml white wine
- salt and freshly ground black pepper
- 1 heaped tsp plain flour and enough for flouring the chicken
- 1 tbsp flat leaf parsley chopped
Instructions
- Zest and juice 2 oranges and set aside.
- Season and flour the chicken thighs and then sauté the chicken in oil till golden brown on both sides.
- Add the white wine to the pan, which should be hot enough to make the wine sizzle. Allow the white wine to deglaze the pan, and reduce by half, then add in the orange juice and half the zest.
- Reduce to a low heat and simmer very gently for 30 minutes.
- Remove the chicken pieces and set aside. Season the sauce and stir well. Then add a heaped teaspoon of plain flour and stir well to remove any lumps and cook for a few minutes until the sauce thickens.
- Return the chicken to the pan, and simmer gently for a few miniutes, then service with a slice of orange and garnish with some chopped parsley and the remainder of the orange zest.