Green Peppercorn Chicken With Orange Wine Glaze Recipes

GREEN PEPPERCORN CHICKEN

Steps:

• In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
• Let stand for 30 minutes or so.
• Heat remaining oil in pan.
• Add onion and cook until soft.
• Add chicken mixture to pan.
• Cook, stirring, until chicken is fully cooked.

GREEN PEPPERCORN CHICKEN WITH ORANGE WINE GLAZE

Steps:

• Use a small sharp knife to cut 3 slashes, about 4cm long and 1cm deep in each chicken breast.
• Place the peppercorns, pepitas and orange rind in a mortar and pound with a pestle until a firm paste forms. Rub the mixture over both sides of the chicken.
• Heat half the butter and 2 tablespoons of the oil in a large frying pan over medium heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Add wine to the pan and cook, stirring, for 1 miunute or until heated through. Add orange juice and sugar and cook, stirring occasionally, for 25 minutes or until sauce reduces to 1/2 cup. Remove from heat. Strain through a fine sieve into a heatproof jug.
• Meanwhile cook potato in a saucepan of boiling water for 10 minutes or until tender. Drain, return to the pan with the garlic and use a potato masher or fork to mash until almost smooth. Add lemon juice and remaining butter and oil and stir with a wooden spoon until thick and creamy. Season with salt and pepper.
• Divide the mash amongst serving plates. Top with chicken and drizzle wiwth glaze. Serve with beans and brussel sprouts.

SZECHUAN PEPPERCORN CHICKEN

Steps:

• Remove seeds from peppercorns (good quality peppercorns have no seeds or only one or two), discard seeds and crush the peppercorns.
• Mix remaining ingredients (except lettuce& chicken).
• Place lettuce on a serving plate and arrange the chicken on it& pour over the sauce.

ORANGE-GLAZED ROAST CHICKEN WITH STIR-FRIED BABY BOK CHOY

Steps:

• For the roast chicken: Preheat the oven to 450 degrees F.
• Finely grate the zest of 1 navel orange and reserve in a small bowl for the glaze. Thinly slice the navel and blood oranges into rounds, then scatter on the bottom of a Food Network 16-inch Hard-Anodized Nonstick Roaster. Top with the red onions, then pour in the chicken broth. Place the roasting rack on top.
• Add the butter, ginger, chile garlic sauce, 1/2 teaspoon salt and a few grinds of pepper to a small bowl and stir together to combine. Use your fingers to gently separate the skin from the breast and thigh meat of the chicken. Rub half of the butter mixture under the skin, then rub the remaining half all over the skin, making sure to coat both the breasts and thighs. Sprinkle the whole chicken generously with salt and pepper. Tie the legs together with butcher's twine. Place the chicken on top of the roasting rack breast-side up, then tuck the wings under the body (this will prevent them from burning). Roast until the skin starts to crisp and turn golden brown, about 30 minutes.
• For the orange glaze: Meanwhile, add the orange juice, honey, soy sauce, vinegar, ginger chile garlic sauce and reserved orange zest to the 1.5-quart saucepan from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer until reduced slightly, 12 to 15 minutes. Slowly whisk in the cornstarch until smooth, then simmer until thickened to a glaze, 1 to 2 minutes more.
• After the chicken has roasted for 30 minutes, reduce the oven temperature to 425 degrees F. Use a pastry brush to brush the glaze onto the chicken skin and continue to roast, brushing on the glaze every 15 minutes or so and adding a splash of chicken broth to the bottom of the pan if it starts to get dry, until the skin is deep golden brown and the internal temperature registers 165 degrees F, 45 to 60 minutes more. Transfer the chicken to a cutting board to rest 10 minutes.
• For the stir-fried baby bok choy: Heat the sesame oil in the 10-inch skillet from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set over medium-high heat. Add the sugar snaps and cook, tossing occasionally, until crisp-tender, about 2 minutes. Add the bok choy, vinegar and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are bright green and tender, about 2 minutes more. Taste and adjust the seasoning with more salt if needed.
• Transfer the oranges and red onions from the roasting pan to a serving platter. Carve the chicken and place on top. Serve with the stir-fried baby bok choy and any leftover glaze on the side.