This is a recipe from Fine Cooking.com‘s newsletter featuring quick, and flavorful weekday meals. And my goodness is this one flavorful. The combination of oranges and tarragon is amazing. I used my new cast-iron skillet (thank you Joan) to prepare this dish. I got the skillet sizzling hot, added the chicken, browned one side, and then put the pan into the oven. It’s helpful to have an instant read thermometer to make sure the chicken reaches a safe 165° but doesn’t get much warmer. Overcooked boneless chicken is really unpalatable. While the chicken is roasting you prepare the sauce and before you know it, you have an extraordinary dish on the table.
Fine Cooking’s newsletter is a subscription service, it’s twenty bucks annually, but well worth the price. It provides a new recipe for every weekday plus a grocery list so that your pantry is stocked to start the week. I think this is a great way for busy households to try new things and serve meals made with healthy ingredients.
- 4 boneless, skinless chicken thighs
- 2 boneless, skinless chicken breast halves, cut in half crosswise
- Kosher salt and freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 2 large shallots, peeled and thinly sliced
- ½ cup fresh orange juice
- ½ cup lower-salt chicken broth
- 2 Tbs. coarsely chopped fresh tarragon
- 1 Tbs. honey
- 1 tsp. finely grated orange zest
- Position a rack in the center of the oven and heat the oven to 450°F. Pat the chicken dry and sprinkle with 1 tsp. salt and ¾ tsp. pepper.
- Heat the oil in a 12-inch ovenproof skillet over medium-high heat until shimmering hot. Cook the chicken breasts, undisturbed, until browned (they should easily release when you lift a corner), 5 to 6 minutes. Flip and transfer the skillet to the oven.
- Roast until just cooked through (165°F), 10 - 12 minutes. Transfer the chicken to a plate, cover loosely with foil, and keep warm.
- Put the skillet over medium heat (be careful of the hot handle), add the shallots and ½ tsp. salt, and cook, stirring and scraping up any browned bits, until softened, about 2 minutes.
- Add the orange juice, broth, tarragon, honey, and zest, and cook until the mixture is reduced by half, about 6 minutes. Transfer the chicken to serving plates. Pour any juices that collected on the plate into the sauce and serve the sauce over the chicken.