Orange-Herb Butter Chicken & White Beans

I don't know about you but, I love a dinner that's gourmet, rich in flavor, comforting and quick to make. I go to this one quite often when I want something that fills the house with the rich smell of orange, toasted garlic, herbs and white wine. I serve this chicken with potatoes, or in this case, simple white beans. If comfort and joy can be in the same dish, this is it. This recipe serves 3-4, generously.


INGREDIENTS

  • 4-6 skin on, chicken pieces ( I used thighs and legs)

  • 1/4 navel orange, zested + 1/4 navel orange, sliced thin and quartered

  • 4 cloves garlic, peeled and quartered

  • 2 sprigs each, rosemary, thyme, sage

  • 2 1/2 tsp course sea salt, divided

  • pepper to taste

  • 2 TBS salted butter

  • 1/4 cup dry white wine

  • 14 oz can white beans, rinsed and drained

  • 1/4 red bell pepper, diced


INSTRUCTIONS

  1. Pre-heat your oven to 400 degrees F.

  2. Sprinkle chicken with 1 1/2 tsp salt and pepper. Rub underneath the skin.

  3. Place the chicken skin-side down in a cool, oven proof skillet (cast iron preferred). If you don't have one, just sear in a cool skillet and and transfer to a roasting pan.

  4. Heat pan with chicken over medium high heat, until chicken begins to sear. Allow it to sear for 3-4 minutes. Flip the pieces over and sear for an additional 2-3 minutes.

  5. Drop in fresh herbs and garlic. Top with orange slices.

  6. Remove from heat and place in the oven, center. Roast for 15-20 minutes, or until chicken is golden brown and juices run clear.

  7. Remove the chicken from the oven, allow it to sit for 5-7 minutes, then place the chicken and orange pieces on serving platter. Spoon half of the pan juices over the chicken.

  8. Heat skillet with remaining pan juices, herbs and garlic over medium heat. Add red peppers, remaining salt, butter and wine. Stir in white beans and for 1-2 minutes and reduce heat to low. Simmer for an additional 2-3 minutes. Serve hot. See above for styling.









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