A delicious citrus chicken, fresh and fragrant, perfect for any occasion. Ideal for a light and tasty meal.
Wash the oranges, lemon, and lime thoroughly. Squeeze the juice and cut the peel of one orange into thin slices.
Cut the chicken into pieces or leave it whole. Sprinkle with salt and pepper.
In a pan, heat the oil and brown the chicken on all sides until golden. Set aside.
In the same pan, sauté the chopped garlic for 1-2 minutes. Add the citrus juice and orange peel slices.
Add honey and balsamic vinegar, if desired. Return the chicken to the pan with the broth and the sprig of rosemary.
Cover and cook on low heat for 30-40 minutes, adding broth if necessary.
Remove the chicken and let it rest. Reduce the sauce if it is too liquid.
Serve the chicken with the citrus sauce, accompanied by rice, potatoes, or vegetables.
Large pan
Casserole dish
Pair it with a bi re blanche to enhance the flavors!
Store in the refrigerator in an airtight container for up to 2 days.
You can customize the dish by adding other spices or aromatic herbs as you like.
Italy, Toscana
| Energy (kcal) | 115.6 |
| Carbohydrates (g) | 4.09 |
| of which Sugars (g) | 4.09 |
| Fat (g) | 5.68 |
| of which Saturates (g) | 1.37 |
| Protein (g) | 11.65 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.1 |
