Chicken, Orange and Tarragon
The vibrant colors and the combination of oranges and tarragon give this recipe a fresh yet complex flavor, especially with pink peppercorns. I served it a few times and it is always very appreciated.
Ingredients | Serves 4
| 700 g | Chicken breasts |
| 1 | Onion |
| 1 | clove garlic |
| 2 | Oranges |
| 3 dl | Orange juice |
| 1 bunch | fresh Tarragon |
| 2 Tbsp | Pink peppercorns |
| Salt | |
| Butter and rapeseed oil |
Preparation
- Finely dice the onion and the garlic clove. Grate the zest of one orange. Pluck the leaves of the tarragon. Cut the other orange in thin slices and quarter the slices.
- Saute the onion and garlic in a saucepan until softened. Add the orange juice and half of the tarragon leaves. Let the liquid reduce for 15 min on medium heat.
- Blend the reduction to a sauce with an immersion blender. Strain the sauce through a sieve to make it smooth.
- Season the chicken breast with salt and pepper and fry in the pan until browned and well cooked.
- Before serving, rewarm the sauce and add a nob of butter and season with some salt to achieve a fruity yet savory balance. Add some of the orange slice-quarters and let them warm.
Serving | Cut the chicken breast into slices and place on the plates. Generously spoon the sauce over the meat, add some fresh tarragon leaves on top and sprinkle with slightly crushed pink peppercorns. Serve with white rice, potatoes or noodles.
I have also made the same dish with thinly sliced beef. The meat only needs a couple of minutes stir-fried.
