Tonight we decided to make Poulet à l’orange. English translation: Orange Chicken. For some reason, it doesn’t sound as exotic and sophisticated when you say it that way. C’est la vie. We came across the Orange Chicken recipe, well, actually Mike did, because we had the meat-less Gardein Chicken breast in the freezer that I wanted to use. It was prefect, the recipe also calls for sliced up fennel, and we just happened to have a fennel in our fridge. As a side we made French style Brussels sprouts. Brussels sprouts taste really good and great for you – I love them!
Here is what we used for the orange chicken:
-3 skinless, meat-less chicken breasts
-1/2 tablespoons Earth Balance butter
-1/2 onion, peeled and sliced thinly
-1 bulb of Florence fennel (top, bottom and outer leaves removed), sliced thinly
-4 strips of veggie bacon, sliced in small strips
-1 tablespoon olive oil
-1 teaspoons herbs de Provence
-salt and pepper
-1 cup of 0range juice
We had mostly everything on the original list except mushrooms and freshly squeezed orange juice. We also halved the butter, olive oil, and herbs de Provence. This was because we had small meat-less chicken breasts from Gardein. After the butter melted, we added the meat-less chicken for about 15 minutes, then removed it from the pan. We added olive oil to the remaining butter in the pan and cooked the vegetables and bacon for another 15 minutes.
Once those veggies softened up, the chicken was added back, and a cup of orange juice was poured over it. Simmered it for about 15 minutes or so. That’s it! Such a simply wonderful recipe.
The Brussels sprout ingredients we used here:
-3 cloves of garlic
– Chopped onions
-Bag of of Brussels Sprouts (Trader Joe’s)
-1/6 cup olive oil
-herbs de Provence
The recipe calls for shallots, but we didn’t have any so we used chopped onions – and they worked out great. The recipe also said to use lots of thyme but we only had a small amount of fresh thyme left, so we added the herbs de Provence. It was a nice touch, and it’s such a wonderful item to have in your cabinet for cooking.
We cut the Brussels sprout in half and tossed the ingredients in a large bowel. Instead of using our hands to mix it like the recipe said to we put the lid on and gave it a good toss. It was clean and effective way of mixing. We placed the Brussels sprouts on a perforated tray and cooked it for ten minutes, gave it a good mixing to flip things around, then cooked it for another ten minutes. The timing was great and cooking it for 20 minutes was plenty of time to get it a little roasted on top.
The whole meal cooked very quickly, our fastest of French week so far. The chicken was served on a bed of white rice, with the Brussel sprouts on the side. And there was even leftovers for lunch the next day!