Chicken à l’Orange, often searched as chicken a l orange, is a French-inspired dish made with tender chicken and a vibrant orange-based sauce. In this version, juicy chicken fillet pieces are paired with a silky port wine and orange sauce that balances richness with fresh citrus flavour. Whenever sweet, fragrant oranges appear in our local stores, this dish finds its way to my kitchen almost automatically.
I grew up with French-style casseroles and stews on our family table. My mom loved slow-cooked dishes, and many of her French recipes came from a close friend who lived in France. Those meals shaped the way I cook today: simple ingredients, gentle techniques, and flavors that deepen over time. This Chicken à l’Orange follows the same philosophy, even though it looks impressive enough for a dinner party.
Chicken à l’Orange Made Easy
Traditionally, Duck à l’Orange is one of the most famous French dishes. However, chicken makes the recipe more approachable while keeping the soul of the original intact. Chicken fillets cook quickly, stay tender, and absorb the sauce beautifully. Meanwhile, the combination of port wine, orange liqueur, fresh orange juice, and a touch of balsamic vinegar creates a sauce that is deep, glossy, and perfectly balanced between sweet and savory.
I like to take my time with the sauce. First, the vegetables soften gently, then the sugar and vinegar caramelise slightly, and finally the liquids reduce into something truly special. As a result, the sauce feels luxurious without being heavy. This is exactly the kind of dish that proves you don’t need complicated techniques to cook something memorable.
Seasonal Chicken à l’Orange
Seasonality matters to me, especially when it comes to citrus. I always choose juicy, aromatic oranges for this recipe, because their flavour carries the entire dish. In fact, I usually buy a few extra, not only for the sauce, but also because I know I’ll be sharing them. Ella, my loyal Labrador, is always close by in the kitchen and never misses a chance to inspect the oranges while I cook.
This dish pairs beautifully with roasted vegetables, hasselback potatoes, or simple steamed green beans. It’s comforting, yet refined, and works just as well for a Sunday dinner as it does for guests.
More French-Inspired Mains to Try
If you enjoy this Chicken à l’Orange, you might also like some of my other French-style main dishes. My Herbed Chicken Casserole is perfect for relaxed family meals, while Classic Beef Bourguignon is a timeless stew for slow, cosy evenings. For something a little more rustic, I often turn to my Rustic French Chicken Casserole with Bell Peppers and Beer. Try to serve this dish with Hasselback potatoes!
All of these recipes share the same roots: honest food, deep flavours, and the kind of cooking that fills the kitchen with warmth. At the end of this post, you’ll find the full recipe card for Chicken à l’Orange with Port Wine Sauce, a dish that brings a little piece of French inspiration to everyday cooking.
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Chicken à l’Orange with Port Wine Sauce
Equipment
- Large frying pan
- Medium saucepan
- Sharp knife
- Cutting board
- Citrus juicer
- Measuring cups and spoons
- Sieve
Ingredients
Chicken & Oranges
- 3 organic oranges
- 1 kg (2.2 lb) chicken fillets
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tbsp butter
- 2 tbsp olive oil
Port Orange Sauce
- 0.5 l (2 cups) water for boiling orange peel
- 2 carrots diced
- 2 celery stalks diced
- 1 onion diced
- 3 garlic cloves lightly crushed
- 1.5 dl (⅔ cup) parsley stems roughly chopped
- Parsley leaves roughly chopped for garnish
- 0.75 dl (5 tbsp) balsamic vinegar
- 3 tbsp brown sugar
- 0.75 l (3 cups) chicken stock
- 1 dl (1/2 cup) port wine
- 0.5 dl (1/4 cup) orange liqueur Cointreau
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 3 tbsp butter
Instructions
Prepare the oranges
- Peel one orange very thinly, avoiding the white pith. Bring the peels and water to a boil and simmer for about 10 minutes. Drain and set aside.
- Slice one orange into rounds. Juice the remaining two oranges and reserve the juice.
Build the sauce base
- Heat 1 tbsp butter and 1 tbsp olive oil in a wide pan over medium heat.
- Add carrots, celery, onion, garlic, and parsley stems. Cook gently for about 10 minutes, until softened and aromatic without colouring too much.
- Add balsamic vinegar and brown sugar. Let it bubble briefly and caramelise slightly.
- Pour in the port wine and simmer for 1 minute. Add the orange liqueur and simmer for another minute.
- Add the chicken stock and simmer uncovered for 20 minutes.
- Mix the cornstarch with the reserved orange juice until smooth. Stir it into the sauce and let it simmer gently for about 10 minutes.
- Strain the sauce.
- Add lemon juice, then season with salt and pepper to taste.
- Just before serving, whisk in 3 tbsp butter to give the sauce a silky finish.
Cook the chicken and the orange slices
- Heat 1 tbsp butter and 1 tbsp olive oil in a separate pan.
- Season the chicken fillets with salt and pepper and pan-fry over medium heat until golden on both sides and fully cooked. Remove and set aside.
- In the same pan, lightly fry the orange slices until they take on a little colour.
- Return the chicken fillets to the pan to warm through.
Serve
- Arrange the chicken fillets and orange slices on a serving platter. Spoon the warm port wine orange sauce over or serve it on the side. Garnish with fresh parsley.
