B.R. Cohn Winery & Olive Oil Company

Tangy Citrus Chicken


Tangy Citrus Chicken

Serves 4-6
45 mins prep time
Pair with our Sangiacomo Chardonnay

Ingredients

  • 4 Tbsp B.R. Cohn Organic Olive Oil

  • ¼ cup B.R. Cohn White Balsamic Vinegar

  • ½ cup minced shallots

  • 1 cup fresh squeezed orange juice (about 2)

  • ½ Tbsp minced garlic

  • ¼ tsp red chili flakes

  • 1 ½ Tbsp Herb Rub

  • Zest of 1 orange

  • 1 lb Smart Chicken thighs, cubed

  • Salt & pepper to taste

Preparation

In a medium skillet or heavy sauce pan heat 2 tablespoons of olive oil to medium high heat. Sauté shallot and garlic until soft and clear. In a medium bowl, toss cubed chicken with herb rub, coating evenly. In a large skillet, heat remaining 2 tablespoons of olive oil and sauté chicken until nearly cooked, some pink remaining. Set aside. Add orange juice, vinegar and pepper flakes to the shallots and garlic. Cook on medium heat until reduced by half. Pour orange reduction over chicken cooking until chicken is fully cooked, about 5 more minutes. Turn off the heat and add orange zest. Serve over rice or papardelle pasta. Garnish with shredded Parmesan if desired.

Serve over rice or papardelle pasta. Garnish with shredded Parmesan if desired.

Recipe by Kim Berto

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