Using marmalade makes this Chicken A L’Orange a faster rendition of the traditional French version.
- 6 shallots, peeled and halved lengthwise (quartered if large)
- 1 tablespoon olive oil, divided
- Sea salt
- Fresh Ground Pepper
- Select chicken pieces (I used 2 drumsticks (with skin), 2 skinless thighs and two bones less skinless chicken breasts
- 1/4 cup orange marmalade
- 1/2 tablespoon white wine vinegar
- 1 tablespoon chopped fresh rosemary
- Read more: Chicken A L’Orange Recipe – Woman’s Day
- Heat oven to 425 degrees F.
- In a large shallow roasting pan, toss the shallots with 1/2 tablespoon oil and 1/4 teaspoon each salt and pepper.
- In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining oil and 1/4 teaspoon each salt and pepper. Add the chicken; toss to coat.
- Place the chicken mixture in the roasting pan, nestling the pieces among the shallots. Bake until chicken is cooked through and browned and shallots are tender, 25 to 30 minutes.
I can’t really pronounce the A L’Orange very well. And if I say Orange Chicken, we all think Asian Cuisine. And I wasn’t sure about this dish at all. I really contemplated about it on my drive home from work. I have a theme song for work these days. “Cause you had a bad day!” by Daniel Powter. I was singing that song and trying to decide if I was going to be lazy when I got home, or if I was going to make this dish. Boy was I glad I made it. It definitely made me forget about the 9 to 5 and enjoy the evening.
And a French dish, no less. Well sorta of. I am sure Julia Child would not approve, bu who cares.
Quick, Easy, and delicious to boot. A keeper I tell ya. A keeper.
Go on, you know you want to.
Thanks for stopping by and have a great day.