ORANGE CHICKEN…. I made it up!

that’s slivers of garlic that got a little too brown….but still delish!

During this strange time where everybody is locked up in jail (Virus),  I have kept myself busy doing what I love:  Cooking.  I haven’t had a “down” day or any depression! And,  I have been playing a little game, since a grocery store trip isn’t as easy or advisable as before.   I’ve been doing a sort of “Chopped”series of my own.  Try to use what you have on hand.  NO unnecessary store trips!

With that in mind, I remembered that one of my favorite dishes in the world is Lemon Cream Chicken, (in the meat section of this blog), or just Lemon Chicken.  But, I had no lemons!  Fortunately, my  friend  Melody had just brought me a bag of small tasty oranges.  Normally I would juice them for wonderful fresh OJ.  But Hah!  Here’s a chance to try something different!

I started by sautéing onion and garlic in olive oil, adding 1/2 cup each chicken broth and orange juice plus 1/4 cup sherry, 2 Tbs. soy sauce and 1/4 cup honey, bring to a slow boil and let it simmer till it begins to reduce and thicken.  This will probably take at least 1/2 hour.  In the meantime, prepare the chicken:

4 chicken thighs.  (I like the bones and the skin but that’s up to you.  Just keep in mind boneless cook times are shorter than bone-in).  If you use the boneless, skinless thighs, pound them slightly for a more even cook.

Dredging station:  3 containers with 1. flour,  2. beaten egg and  3. Panko bread crumbs mixed with shredded parmesan.  Be sure to put salt and pepper in each mix.

Dredge the chicken pieces first in seasoned flour, then dip in egg, and last in parmesan/panko.  In a hot skillet with butter and olive oil, saute the chicken until light brown, about 5 minutes on each side.  (If you have pounded them thinly, 3 or 4 minutes should be enough.)  The chicken is going to finish in the oven, so you are not cooking it all the way.  Carefully place each thigh in a baking dish and pour the sauce over.  Slice orange wedges, place them over the chicken and bake at 350 for about 30 minutes, or until the chicken registers 165 degrees.  This dish is wonderful served with potatoes or rice.

NOTE ON SAUCE: Always taste it before you pour it over the chicken.   I like the sauce a little sweet.  If you don’t, leave out the honey.  Also the sherry is optional.  You could use brandy, white wine, or no alcohol at all.  Just make it taste good!



4 chicken thighs

flour, egg, panko crumbs for dredging (about 1/2 cup each)


1/2 cup each: strong chicken stock or broth, orange juice

1/4 cup each:  sherry, honey

2 Tbs. soy sauce

See above for details.


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