Sixteenth Century Orange Chicken
They are lying in the middle so they are not purely.
Recipe Summary Sixteenth Century Orange Chicken
This recipe was adapted by me from a housewife's kitchen guide published in 1594! The sauce is slightly sweet, but very good.Ingredients | Japanese Mid Century Modern Furniture2 ½ pounds skinless, boneless chicken breast meat - cubed½ cup chicken stock2 oranges, peeled and segmented4 pitted prunes4 pitted dates½ cup dried currants½ teaspoon whole cloves1 teaspoon black peppercorns½ teaspoon ground mace2 tablespoons white sugar1 tablespoon rose water¾ cup white wineDirectionsPlace chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.Info | Japanese Mid Century Modern Furniturecook: 45 mins total: 45 mins Servings: 4 Yield: 4 servings
TAG : Sixteenth Century Orange ChickenMeat and Poultry Recipes, Chicken, Chicken Breast Recipes, Skillet,