Amazing Chicken Á L’Orange: A French Classic with a Twist!
Originating in France, this delicious Á L’Orange sauce is best known for being paired with roasted duck. This delicious sauce is a heavenly mixture of freshly squeezed orange juice, zest, and a hint of caramelized sugar, creating an unforgettable sweet and tangy experience.
This Chicken Á L’Orange recipe is surprisingly simple to make. In the recipe video, I guide you through step by step, breaking it down into easy-to-follow instructions.
Why limit ourselves to the ordinary and traditional, when we can explore and create? For me, that’s one of the great joys of cooking. Taking the old, making it new, making it your own, and savoring the results.
So, what are we waiting for? let’s get cooking!
Chicken Á L'Orange Recipe: Make Orange Chicken The French Way!
Recipe Video
Ingredients
Prepare the Sauce:
- ½ cup Sugar
- ½ cup Red Wine Vinegar
- Zest of one large Orange
- ¾ cup Fresh Orange Juice (Chef used Blood Oranges)
- 3 tablespoons Butter
Prepare the Chicken:
- 2 tablespoons Clarified Butter or your favorite Cooking Oil
- 1 large or 2 small Chicken Breasts
- Salt and Pepper to taste
Prepare the Barley:
- 2 tablespoons Butter
- 1 cup Raw Barley
- 1 cup Red Bell Pepper, diced small
- 1 cup Red Onion, diced small
- 2 cups precooked Broccoli Florets
Instructions
Preheat Oven to 375ºF / 190ºC
Make the Sauce:
- Melt the sugar over medium heat, when it starts to turn light golden brown (4 or 5 minutes). Move the sugar around so it is all melted and add the vinegar. BE CAREFUL, it could easily splatter and burn you! Reduce the vinegar until only ¼ cup is left. Add the orange juice and let the sauce reduce until about ½ cup remains. Turn the heat off, wait a couple minutes and add butter!
Make the Chicken:
- In a Stainless Steel Fry Pan, heat your butter or oil to 365ºF / 185ºC.
- When hot add the chicken and Sautee until golden brown on one side. Flip on other side and place in the oven to cook until the internal temperature reaches 165ºF / 74ºC.
Make the Barley:
- Cook the barley like you would pasta. When the water is boiling, add the barley and cook it to your liking. You can also use pre-cooked barley just follow the direction on the box for that barley.
- When the barley is cooked, drain it, add a couple spoons olive oil to coat add and reserve.
- In a Wok or Sauté Pan, add the butter, when hot, add red onion sauté for a couple minutes, add the bell pepper, barley and broccoli and mix well until hot! Add more butter to serve.
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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