GLUTEN-FREE CHOOK A L’ORANGE - ANOTHER STAR TURN FOR THE VERSATILE CHICKEN
We were heading off to spend a few days in Orange recently, and in the process of planning meals what should spring to mind but that cordon-bleu classic - Duck a l’Orange!
Given the dish has been described by Gordon Ramsay as the culinary equivalent of flared trousers, the temptation to go there was impossible to resist.
Somehow in the process, though, the duck became good old Aussie chook.
Marinated overnight with slices of fennel and orange, juice and spice, it turned into Chook a l’Orange.
With an orange glaze to finish the result was delicious. Full of flavour. Easy to prepare. A new-fashioned thing.
Jan
CHOOK A L’ORANGE
Serves 6
12 pieces of free-range or organic chicken, thigh cutlets (skin on, bone-in), drumsticks, wings (about 2kg)
2 medium fennel bulbs (about 500gm), trimmed, cut into thick finger-sized pieces
2 large navel oranges cut into half-moon slices, 7 - 8mm thick
Marinade
100 ml Cointreau (or brandy)
80 ml E.V. olive oil
2 large navel oranges, juice of both, zest of one
3 tablespoons lemon juice
3 tablespoons brown sugar
2 tablespoons Dijon mustard
1 tablespoon fennel seeds, toasted and lightly crushed
3 teaspoons of salt
1 teaspoon freshly ground black pepper
1 teaspoon dried chilli flakes
A few sprigs of rosemary
Orange Glaze
30 gm unsalted butter
250 ml orange juice from about 3 large navel oranges
1 orange, zest only
4 tablespoons sugar
2 tablespoons white balsamic vinegar
4 tablespoons chicken stock
Start recipe the day before serving. Add all the marinade ingredients in a large bowl and whisk to combine. Add chicken pieces and mix well to coat thoroughly. Add fennel and orange pieces and mix again. Refrigerate overnight, swirling chicken in the juices occasionally and turning if necessary.
For the Orange Glaze, heat the butter in a small pan. As it foams add all the other ingredients and simmer for 20 - 30 minutes until glossy and reduced by about half. Glaze will thicken on cooling. Refrigerate until needed.
Remove chicken from the fridge 30 minutes before cooking. Preheat the oven to 220°C.
Transfer the chicken pieces, in a single layer, skin-side up, to oven trays, (you will probably need 2 large ones). Tuck the fennel and orange in between the chicken and pour the marinade over and around.
Brush chicken skin with Orange Glaze and roast for 35-40 minutes, exchanging the trays from top to bottom after 20 minutes. When the chicken is cooked through, brush with glaze again and return to the oven for a further 5 minutes so chicken is nicely browned.
Remove trays from the oven and brush with glaze to finish. Transfer two pieces of chicken to each of six warmed plates. Add fennel and orange slices along with several large spoonfuls of the pan juices to each serve.
Accompany with an interesting mash, or with rice or vegetables of your choice.