Orange Chicken Burgundy
Source of Recipe
Good Things Utah
Orange Chicken Burgundy
http://video-static.clipsyndicate.com/zStorage/clipsyndicate/69/2011/04/22/05/56/efae51bed10ca2a6afad984fc97ce9c0.vhlilkouuzixikdugcbs.jpg
by: Chef Tom-www.cookwithtom.com
* 1 Tablespoon extra-virgin olive oil
* 4 slices good quality bacon, chopped
* 1/2 cup all-purpose flour
* 2 pounds chicken breasts, cut into 1 1/2 to 2-inch pieces
* Salt and pepper
* 1/2 yellow onion, minced
* 2 cloves of garlic, minced
* 8 oz mushrooms, quartered
* 3 ribs celery - chopped
* 2 tablespoons chopped fresh thyme, 4 to 5 sprigs
* 1 tablespoon fresh rosemary (about 6" length of a sprig)
* 1 Tablespoon fresh oregano - about 3 little bunches
* 2 cups orange juice
* 3 Tablespoon corn starch
* 1 cup chicken stock
* 2 cups frozen pearl onions
* Chives for garnishing.
Heat a large stock pot or enameled cast iron pot over medium heat. Add olive oil and bacon, and cook until the bacon is crisp. Remove with a slotted spoon and set on a paper towel to drain.
While the bacon is cooking, put 1/2 cup flour in a large plate. Dredge the chicken pieces in the flour. Toss the chicken to coat, and remove any excess flour.
Add the chicken to the hot bacon drippings, and cook until brown -3 to 4 minutes per side.
Add onions, garlic, mushrooms, celery, thyme, rosemary, and oregano, and let cook until onions are transluscent -5 to 10 minutes.
Add orange juice.
Combine corn starch and chicken stock before adding to the pan. Whisk well to eliminate any chunks.
Add corn starch/chicken stock to the pan and mix well.
Add onions.
Cook until sauce is thickened, and onions are cooked through. Salt to taste.
Serve over noodles, and garnish with bacon and chives.
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