I picked up a bag of blood oranges yesterday without a clear idea of what I wanted them for. They looked good, the price was right. I bought ’em.
They called to me all night and this morning I decided a blood orange chicken was just what we needed for dinner. And I was right!
Blood Orange Chicken
- 2 chicken breasts
- 3 blood oranges
- 2 pieces candied ginger, minced
- 3/4 cup sherry
- 3/4 cup chicken broth
- salt and pepper, to taste
- crushed ginger snaps
With veg peeler, peel thin strips of peel from 1 orange. Slice in thin strips. Set aside. Juice two oranges and separate the third into segments. Set aside.
Flour chicken breasts and brown in hot olive oil. Remove chicken and add sherry to pan. Reduce by about half.
Add juice and reduce by a third. Add chicken broth and bring to boil.
Add minced candied ginger and the orange peel strips, and then add chicken breasts back into pan.
Place pan in hot oven and bake about 30 minutes.
When chicken is done, remove from oven, Plate chicken. Add blood orange segments to pan and thicken pan juices with a bit of cornstarch mixed with cold water.
Spoon sauce over chicken and top with crushed ginger snaps.
I made whole grain black rice and :::drum roll, please::: canned creamed corn.
Yes, you read that correctly. Canned creamed corn. I was at the grocery store on Monday and saw it on sale for 39¢ a can. I bought two. I honestly can’t remember the last time I had canned creamed corn. It’s been a really long time. And it didn’t disappoint. There’s three kernels of macerated corn in a sauce of sugar and modified food starch. Not exactly high on the nutrition list, but what the hell. I need to fall off my soap box every now and again.
It’s just one of those guilty pleasures.
We also had more of the rye bread. It lasted three days – not bad for a fresh loaf of bread.
We’ll have real vegetables tomorrow.