Chicken meat has a fairly neutral taste and goes well not only with vegetables, but also with fruits. For example, if you add oranges to the sauce or stuff the whole chicken with them, the taste of the dish will be much richer.
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You will need
-
- 150 g of rice;
- vegetable oil;
- 20 g butter;
- 30 g of hazelnuts;
- 1 onion;
- 3 tbsp. l balsamic vinegar;
- 25 g of sugar;
- 300 g of chicken;
- half a lemon;
- 1 orange
- 100 g of sour cream;
- dried rosemary;
- salt.
Instruction manual
1
Prepare a side dish. To do this, take a mixture of polished and wild rice and boil it in salted water. In the finished rice, add a little butter, mix. Transfer it to a pan, add saffron and dried rosemary. Fry the rice until it begins to darken a little, for about 10 minutes over medium heat. Peel the hazelnuts and skins. Grind them in a mortar or in a food processor. Pour these nuts into rice, mix and cook for another 2-3 minutes.
2
Chop the onion. Fry it for 3-4 minutes in vegetable oil with the addition of balsamic vinegar. Then add sugar and cook for another 5 minutes. As a result, the onion should be caramelized.
3
Squeeze the juice from the lemon and orange. Cut the chicken into pieces with a side no more than 3-4 cm. It is best to take chilled white meat, but frozen is also suitable. Fry the chicken in butter until it is browned for about 10 minutes. Then pour lemon and orange juices into the pan. Put out a few minutes. Add sour cream, as well as dried rosemary, salt, and then bring to a boil and remove from heat. If the sauce seems too thin, add 2-3 tbsp. l flour.
4
When serving, put chicken in sauce, rice and caramelized onions on a plate next to it. Also, if desired, the dish can be decorated with slices of orange.
Useful advice
The recipe can be simplified by limiting the stew of chicken in orange juice with the addition of rosemary. In this case, the taste of the dish will be more unique. Also, before frying, chicken can be rolled in flour. In this case, it will remain more juicy. An interesting addition may be the zest. It should be finely chopped or even grated and added to the chicken sauce when stewing. Light bitterness of zest will tint the sweetness of orange and lemon acid.