1 1/2 pound chicken cut into pieces
2 tablespoons unsalted butter or margarine
Salt and white pepper to taste
3/4 cup dry champagne
1 tablespoon chicken bouillon granules
2 tablespoons freshly squeezed orange juice
1 tablespoon Curaçao, Grand Marnier, Cointreau, or other orange liqueur
3 tablespoons unsalted butter
To garnish:
Orange slices, seeded
Dried cranberries without pits
1 1/2 pound chicken cut into pieces
2 tablespoons unsalted butter or margarine
Salt and white pepper to taste
3/4 cup dry champagne
1 tablespoon chicken bouillon granules
2 tablespoons freshly squeezed orange juice
1 tablespoon Curaçao, Grand Marnier, Cointreau, or other orange liqueur
3 tablespoons unsalted butter
To garnish:
Orange slices, seeded
Dried cranberries without pits
In a skillet, melt the butter or margarine over medium heat
Add the chicken pieces with the skin side down and cook for 5 minutes or until golden brown
Flip the chicken pieces and cook for another 5 minutes
Sprinkle with salt and white pepper, then reduce the heat to low, cover partially, and simmer for an additional 20 minutes or until the chicken is tender, turning occasionally
Transfer the chicken to a serving platter and keep warm
In a separate skillet, deglaze the pan by pouring in the champagne and scraping up any browned bits with a wooden spoon
Bring the champagne to a boil over high heat, then reduce the heat to low and simmer until it has reduced by half
Add the chicken bouillon granules and cook for 1 minute, stirring well
Stir in the freshly squeezed orange juice and orange liqueur, allowing it to come to a simmer
Remove the skillet from the heat and gradually whisk in the pieces of butter until smooth
Pour the sauce over the chicken and garnish with orange slices and dried cranberries
Serve 6 portions.
