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Citrus Roasted Chicken With Grand Marnier



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Amarante




 
 
    
 

Post Mon, Aug 03 2015, 12:04 pm
A nice dish for a special occasion or if you want to potchke just a little bit for your family.

It's not hard but it has a few steps since it's not just mix and dump. You sauté the chicken before baking and then boil the marinade after baking to turn into a sauce. However, most of the prep can be done the day before since you need to marinate ahead of time and the longer the better.

Don't cram the chicken into one pot when sautéing because you will want up with steamed turgid chicken instead of nicely browned caramelized chicken skin.

Source: THE POLLAN FAMILY TABLE by Corky, Lori, Dana and Tracy Pollan.

Citrus Roasted Chicken With Grand Marnier

¼ cup plus 2 tablespoons extra-virgin olive oil
¼ cup plus 1 tablespoon fresh lemon juice
¼ cup fresh honey tangerine (Murcott orange) juice * or any tangerine, mandarin juice
½ cup dry white wine
1 tablespoon whole-grain mustard
3 tablespoons Grand Marnier (or other orange liqueur)
1 tablespoon light brown sugar
½ teaspoon paprika
¼ teaspoon crushed red pepper flakes
½ medium red onion, cut lengthwise, then cut into thin half-moon slices
7 or 8 sprigs fresh thyme
Kosher salt
Freshly ground black pepper
8 or 9 pieces chicken (breasts, thighs and legs; about 4 pounds)
10 cloves garlic, peeled
1 lemon, washed, thinly sliced, and seeded
1 honey tangerine (Murcott orange), washed, thinly sliced and seeded

Note: If Murcott oranges are not available, use any tangerines, mandarins or juice oranges.

1) For the marinade, in a small mixing bowl, combine ¼ cup of the oil, the lemon and tangerine juices, the wine, mustard, Grand Marnier, brown sugar, paprika, red pepper flakes, onion, 2 of the thyme sprigs, 1½ teaspoons of salt and ½ teaspoon of pepper.

2) Place the chicken in a large plastic bag. Pour in the marinade, seal and turn to coat completely. Marinate in the refrigerator for at least 1 hour or overnight.


3) Remove the chicken from the refrigerator, ideally 1 hour before cooking if you have marinated it overnight. Set racks in the middle and upper third of the oven. Preheat the oven to 450˚ F.

4) Place a colander over a large mixing bowl and drain the chicken, reserving the marinade along with the onion and thyme. Remove the chicken and dry thoroughly with paper towels. Pour the marinade, onion and thyme into a rimmed baking sheet.

5) In a large skillet, heat 1 tablespoon of the remaining oil over medium-high heat until shimmering. Add half the chicken pieces skin side down (do not crowd them) and reduce the heat to medium. Cook for 4 to 5 minutes, undisturbed, until a dark golden crust forms. Remove the chicken from the skillet and place on the baking sheet, skin side up, on top of the marinade.

6) Wipe the skillet clean. Add the remaining tablespoon of oil and repeat with the remaining chicken. Transfer the chicken to the baking sheet, reserving the oil in the skillet. Turn off the heat and let the skillet cool for 1 minute.

7) Add the garlic to the oil in the skillet and turn the heat to medium. Cook the garlic for 3 minutes, flipping it halfway through until the garlic is lightly browned on both sides. Transfer the garlic to the baking sheet with the chicken.

8) Arrange the lemon and tangerine slices around and under the chicken. Lay 3 sprigs of thyme on top and season with salt and pepper. Bake on the middle rack for 25 to 30 minutes, until the internal temperature reaches 165° F on an instant-read thermometer and the juices run clear.

9) Remove the baking sheet from the oven and raise the temperature to broil. Transfer the chicken pieces to a serving platter, leaving the marinade, citrus, onion and garlic on the sheet. Broil on the upper rack for 4 to 5 minutes, until the citrus slices caramelize. Remove the sheet from the oven and arrange the citrus, garlic, and onion under, on and around the chicken. Garnish with a few sprigs of thyme.

10) Pour the liquid from the baking sheet into a small saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer until the sauce reduces by a third, 8 to 10 minutes.

11) Serve the chicken warm with the sauce passed separately.
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