L'Orengue de Pouchins (Chicken in Orange Sauce)

By • May 30, 2013 0 Comments

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L'Orengue de Pouchins (Chicken in Orange Sauce)


Author Notes: This is adapted from a recipe that appears in the cookery section of a 14th-C French household manual commonly called Le Ménagier de Paris after the man who wrote it. There are numerous adaptations of this recipe available but this one is my own and is based on my own translation of the mediaeval French original. I've written more about it on my personal blog, which you can find at The BelfryNoraMunro

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Serves 4-6

  • 1 frying chicken, cut into pieces
  • 2 large oranges, sliced but with the rind left on
  • 2 tablespoons verjus
  • 375 milliliters white whine
  • salt and pepper
  • butter or oil
  1. Heat a little butter or oil in a deep casserole or covered pot.
  2. Season the chicken with salt and pepper, dredge in flour, and brown in the butter. Remove the chicken to a plate and set aside.
  3. In the same pot, add the ginger and sauté it just until it begins to turn golden.
  4. Turn down the heat and add the orange slices and verjus and let cook a few minutes longer. (You can substitute lemon juice if you don't have verjus).
  5. Add the chicken pieces, and a little more wine if necessary to cover the chicken.
  6. Remove the cooked orange slices and serve hot.

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