Chicken Confit With Orange-Saffron Glaze
From: Lady Jennie
Recipe type: Main
Serves: 6
- 6 chicken breasts
- 4 shallots
- 4 T olive oil
- 2-4 oranges to juice
- ¾ c bouillon
- ⅛ to ¼ teaspoons saffron
- 2 T honey + liquid honey to pour on top of the chicken.
- Accompany with rice and green beans (or other green vegetable)
- Brown the chicken breasts in oil, salt them, and set aside.
- Mince the shallots and brown them in olive oil.
- Juice the oranges and add that to the shallots.
- Add 1 t large grain sea salt (or ½ t regular).
- Add the saffron, bouillon and honey.
- Reduce this mixture on low heat for 20 minutes, stirring constantly, and pre-heat oven to 180°C or 375°F.
- Place chicken breasts in baking pan and cover with glaze.
- Bake for 30 minutes, turning the breasts and spooning the glaze on top each time every 10 minutes or so.
- For the last ten minutes, pour liquid honey over each of the chicken breasts and let it caramelise in the oven.
Recipe by A Lady In France at https://aladyinfrance.com/chicken-confit-orange-saffron-glaze/
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