SPICE CRUSTED CHICKEN WITH ORANGE AND GINGER BEURRE BLANC

0 0
SPICE CRUSTED CHICKEN WITH ORANGE AND GINGER BEURRE BLANC

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 boneless chicken breasts skin on, wing bone attached (optional)
10 sprigs thyme
1 teaspoon smoked paprika
1/2 teaspoon ground chilli pepper
1 clove Garlic finely chopped
1 pinch turmeric
pinch turmeric
1 pinch cinnamon
pinch cinnamon
1 knob ginger peeled and sliced finely
2 Bay Leaves
1 cup White Wine
3 whole peppercorns
2 French shallots peeled and sliced finely
250 grams unsalted butter cut into 1 cm (1/2 inch) cubes (leave out of fridge for at least 1 hour
1/8 cup Fresh Cream
1 orange juice only
extra virgin olive oil
sea salt flakes
freshly ground black pepper
Features:
  • Gluten Free
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

Share

Beurre blanc is a traditional French butter sauce. In this recipe I’ve tweaked it a little by adding the juice of an orange and infused it with a little ginger. It works very well with the spicy coating on the chicken. Beurre blanc is really quite an easy sauce as long as you take your time. Once you’ve done it a few times you will find yourself making it over and over and hopefully coming up with new ideas for it as well.

  1. Preheat oven to 180 degrees (350 fahrenheit)
  2. Place the shallot, ginger, bay leaves, peppercorns and the wine in a small saucepan and place on a low flame until only a bit of liquid is left and a slight glaze appears on the bottom of the pan (approx ½ an hour).
  3. Add the cream to the wine reduction and reduce further on very low heat.
  4. Pick the thyme leaves off the stalks and place them in a mortar & pestle with the paprika, chilli, garlic, turmeric, a decent pinch or two of sea salt and some cracked pepper.
  5. Grind the ingredients together add a few drips of olive oil.
  6. Rub the paste into the skin on top of each chicken breast and smear any leftovers onto the bottom of the breasts.
  7. Place a non stick pan on med-high heat and add a touch oil, sear the breasts skin side down first until lightly coloured, turn and sear the bottom and transfer to a lightly oiled oven proof dish and bake for 12-18 minutes, breasts will feel firm to the touch when cooked. It’s a fine line between under cooked and overcooked chicken so monitor it closely.
  8. By the time the chicken goes in the oven the reduced wine and cream should be ready to start adding the butter.
  9. Turn the heat up on the wine/cream reduction for just a minute and then remove the saucepan from the heat all together.
  10. Using a wooden spoon, stir in butter cubes about 5 at a time. Do not add more until the others have completely melted (very important that you constantly stir at this stage).
  11. Add the remaining butters 5 at a time then stir in the orange juice and cinnamon, taste for seasoning and strain the entire sauce through a fine sieve and set aside.
  12. Arrange the now finished breasts on the plates and pour the sauce over just before serving. Definitely a white wine meal, and for once I agree with the “Unoaked Chardonnay enthusiasts”, a perfect match.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
SPICED COFFEE RUB GRILLED PORK CHOP
next
PALM SUGAR LIME DRESSING FOR OYSTERS
previous
SPICED COFFEE RUB GRILLED PORK CHOP
next
PALM SUGAR LIME DRESSING FOR OYSTERS

Add Your Comment