Pan Grilled Chicken Breasts With Orange Onion Shards

An example of deglazing with possibilities limited only by our imaginations and mood. Lightly browning orange zest along with chicken and onion slices lends an intriguing lilt to the dish. Use it as a starting point for experimentation -- stir a few teaspoons of minced fresh ginger into the pan with the zest, or saute shallots and fresh sage before adding the wine. In autumn, cider could stand in for the wine, with a little dark mustard finishing the sauce.

  • extra-virgin olive oil
  • 4 boned and skinned chicken breasts (totally about 1-1/4 pounds)
  • 1/2 medium red onion, cut vertically into 8 narrow wedges salt and freshly ground black pepper
  • 1 large orange
  • 2 teaspoons minced fresh ginger, or 8 large fresh sage leaves, and 6 Kalamata olives, pitted and coarsely chopped
  • 1/2 cup dry white wine
  • 2/ to 1 cup chicken stock (homemade, or good quality canned)

Make a sheer film of oil in bottom of a 12-inch saute pan (not non-stick) and heat over medium high. Add chicken in a single layer and scatter with onions. Sprinkle with salt and pepper. Cook about 30 seconds per side to sear. Turn heat to medium low. Using a zester, shred the colored rind (zest) of the orange over the pan. Cook chicken 4 minutes per side, or until firm when pressed with a finger. Turn onion pieces with chicken.

Remove to a serving platter and keep warm. Pour away all but a tablespoon or so of fat from pan. Set over medium high. Add any desired flavorings, sauteeing for just a minute or so. Add wine. Using a wooden spatula, simmer wine as you scrape up the brown glaze in the pan. When wine is all but gone, add stock and simmer, stirring until deeply flavored. Taste for seasoning.

Depending upon the intensity of your glaze, you might want a little more stock. Spoon sauce over chicken and serve.

Categories: 
Main DishesPoultry
Yield: 
Serves 4
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

Top Recipes

Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.