Are you fighting over the dishes still? One Pot recipes are the best at saving time and dishes and this Chicken in a pot with orange, dijon and garlic is perfect. Stop the fights bake some chicken.
Dijon is a natural match with orange and thyme
I used a handful of staples to make this. In other words, I raided the depths of my refrigerator. I always love dijon, always.
Dijon loves to be all mixed up with citrus and in this case, I used a couple of old oranges I had rolling around. I always buy an orange or two and I have to say this is the first time they have been put to good use. I added dijon, garlic and thyme and a slosh of wayward cream. It is now an officially bloody delicious dish.
You need to try it. All baked in one pot it is a cinch.
This is a no fuss and just how I love to cook because that gives me time to bake.
Ok, so there are a few easy steps to making it. Follow along this will be yours in no time.
I have cut the chicken up into 4 portions in the picture above and added it back to the simmered sauce to serve. Don’t skip the carrots. They are perfect in this dish. They keep their lovely texture and marry very well with these flavours.
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Try these other great one pot recipes:
Chicken in a pot with orange, dijon and garlic
- 1.2 kg. chicken or 4-6 bone in chicken pieces (2.6 lb)
- 80 ml olive oil 2.7 fl oz
- 5 gm salt 1 teaspoon
- 300 gm onion chopped (2 medium)
- 5 cloves garlic large, minced
- 200 gm carrot peeled and sliced into 1 cm chunks (2 medium)
- 2 each oranges zest and juice- 125 ml
- 1 Tablsp thyme dried thyme leaves (use 2 teaspoon fresh)
- 2 Tbsp dijon mustard
- 250 ml cream 1 cup
- 1 each stock cube, chicken flavour (0r 250 ml chicken stock)
- 250 ml water 8.45 fl oz
- 2 teaspoons honey you could also use white sugar
- 125 ml cream
- 1/4 bunch parsley, flat leaf chopped
Set the oven to 190 C or 370 F
- You will need a pot to bake your chicken in that is big enough to fit a whole chicken ( or chicken pieces). No lid is needed. The pot needs to be deep enough to protect the chicken. This is great served with a salad or steamed broccoli
- Peel and chop the onion, carrot and garlic. Zest the two orange. Add 50 ml (2-3 Tablespoons) of oil to a pot over medium heat. Add the chopped vegetables, thyme and zest and cook till softening but not colouring. About 5-8 minutes stirring constantly
- Add the water and stock cube (or chicken stock),125 ml orange juice (1/2 cup), honey and the cream. Leave to simmer on a low while you prepare the chicken
- Pat the chicken dry with paper towel and then paint with olive oil and salt and pepper. Put the chicken into the pot onto the top of the sauce. Put the entire pot uncovered into the oven.
- Bake the chicken for 30 minutes and then rotate the dish so that the chicken cooks evenly
- The chicken will start to turn golden and the sauce will reduce a little. After 60 minutes (for a whole chicken- about 40 for chicken pieces) check the chicken. Use a small sharp knife and piece the inside of the leg. The juices should run clear. If you are a little unsure bake for another 15 minutes before removing from the oven
- Remove the chicken from the pot and sit on a plate to catch the juices. Put the pot back onto the stove. Stir over low heat to bring the sauce back together. Add the extra cream (1/2 cup) and bring back to the boil. Add the chopped parsley
- Cut the chicken into 4 pieces and add the juices back to the pot
- Serve this with salad or steamed broccoli, rice or garlic bread to mop up the sauce