I adapted this recipe from Jamie Oliver's Pot-Roasted Guinea Fowl with Sage, Celery, and Blood Orange. Basically, I wanted to use the blood oranges I got, but I couldn't find any Guinea Fowl (or Game Hens) at the market so I got chicken instead.
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4 skin on and bone-in CHICKEN breasts
8 Blood ORANGES
1 CELERY stalk sliced thin
3 sprigs of THYME
10 SAGE leaves
6 whole cloves GARLIC
6 tbsp BUTTER
Fruity and dry white WINE
Olive Oil
Salt and Pepper
Preheat oven to 425 degrees. Heat a large heavy bottomed oven-safe pot on the stove top over medium high heat. Peel three of the oranges by cutting the top and bottom off and then cutting around the edge. Slice these into rounds. In a bowl mix the celery, orange slices, thyme, and the juice of two more oranges.
Salt and pepper the chicken breasts on both sides. Brown the chicken in olive oil in the pot (about 8 minutes per side). Remove the chicken from the pot. Deglaze the pot with about 1/4 cup of the wine. Add the celery and orange mix to the pot along with the garlic, butter, and sage. Once the butter melts and is blended place the chicken back in the pot, skin side up. I like to cut up one orange and place it on the chicken for decoration.
Bake the chicken in the oven for 45 minutes uncovered, adding white wine to prevent the pot from becoming dry. Once baked, take the chicken out of the pot and rest it upside down (to help the juices run into the breast) for five minutes. While the chicken is resting, put the pot back on the stove top over medium heat. Reduce down the juices and mash the garlic to create a gravy.
Serve the chicken covered in the gravy with some roasted potatoes.
NOTE ON BLOOD ORANGES: They tend to only be available in the Winter. They are slightly tart. If you can't find them, you could get a similar taste mixing regular oranges and lemons.
4 skin on and bone-in CHICKEN breasts
8 Blood ORANGES
1 CELERY stalk sliced thin
3 sprigs of THYME
10 SAGE leaves
6 whole cloves GARLIC
6 tbsp BUTTER
Fruity and dry white WINE
Olive Oil
Salt and Pepper
Preheat oven to 425 degrees. Heat a large heavy bottomed oven-safe pot on the stove top over medium high heat. Peel three of the oranges by cutting the top and bottom off and then cutting around the edge. Slice these into rounds. In a bowl mix the celery, orange slices, thyme, and the juice of two more oranges.
Salt and pepper the chicken breasts on both sides. Brown the chicken in olive oil in the pot (about 8 minutes per side). Remove the chicken from the pot. Deglaze the pot with about 1/4 cup of the wine. Add the celery and orange mix to the pot along with the garlic, butter, and sage. Once the butter melts and is blended place the chicken back in the pot, skin side up. I like to cut up one orange and place it on the chicken for decoration.
Bake the chicken in the oven for 45 minutes uncovered, adding white wine to prevent the pot from becoming dry. Once baked, take the chicken out of the pot and rest it upside down (to help the juices run into the breast) for five minutes. While the chicken is resting, put the pot back on the stove top over medium heat. Reduce down the juices and mash the garlic to create a gravy.
Serve the chicken covered in the gravy with some roasted potatoes.
NOTE ON BLOOD ORANGES: They tend to only be available in the Winter. They are slightly tart. If you can't find them, you could get a similar taste mixing regular oranges and lemons.
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