Chicken à l’Orange with Port Wine Sauce
This Chicken à l’Orange with Port Wine Sauce is a refined take on the classic French Duck à l’Orange. Tender chicken fillets are pan-fried until golden and served with a deep, aromatic sauce made from port wine, Cointreau, fresh orange juice, and gently caramelised vegetables. A beautiful dish for festive dinners or an elegant weekend meal.
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.
Notes
Inspired by the classic Duck à l’Orange, this chicken version is lighter while still rich in flavour.
For a smoother, more refined sauce, strain it before adding the final butter.
Serve with mashed potatoes, roasted potatoes, or buttered green beans.
The sauce can be made a day ahead and reheated gently before serving.
As sides, try roasted root vegetables or steamed green beans.