Orange Rosemary Vinegar Recipes

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CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE



Chicken in Balsamic, Orange & Rosemary Sauce image

Make and share this Chicken in Balsamic, Orange & Rosemary Sauce recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2/3 cup fresh orange juice
2/3 cup chicken stock
2 teaspoons rosemary, chopped
1 teaspoon light brown sugar
1/2 ounce butter
salt and pepper

Steps:

  • Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a pan.
  • Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
  • Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt.
  • Bring to the boil, lower the heat and bubble gently for 15 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
  • Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
  • Put the chicken in a serving dish, spoon the sauce over and garnish with orange segments and rosemary sprigs if you wish.
  • Serve with rice and a crisp green salad.

Nutrition Facts : Calories 252.7, Fat 11.7, SaturatedFat 3.3, Cholesterol 77.3, Sodium 155.4, Carbohydrate 6.9, Fiber 0.1, Sugar 5.2, Protein 28.6

HONEYBELL ORANGE ROSEMARY VINAIGRETTE



Honeybell Orange Rosemary Vinaigrette image

Fresh orange and savory rosemary combine in this incredible vinaigrette, perfect for dressing any salad.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 8

Number Of Ingredients 7

1 Honeybell orange or tangello, juiced (about 1/2 cup)
1/4 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon kosher salt
1/8 teaspoon dried mustard

Steps:

  • Combine all ingredients in a small bowl. Whisk together. Drizzle over your favorite green salad.
  • Store in an airtight container in the fridge for up to a week.

Nutrition Facts :

ROSEMARY-INFUSED VINEGAR



Rosemary-Infused Vinegar image

Provided by Food Network

Categories     condiment

Time 5m

Yield 2 cups

Number Of Ingredients 4

2 cups rice wine vinegar
1 sprig fresh rosemary
2 strips orange zest
2 cloves garlic

Steps:

  • Pour the rice vinegar through a funnel into a 20-ounce bottle. Gently add the rosemary, orange zest and garlic cloves to the bottle until completely submerged. Add a tight-fitting spout with a rubber stopper. You can use the vinegar right away or refrigerate it for up to 1 month to allow the flavors to marry and infuse the vinegar. The longer the vinegar sits, the more the flavors will infuse.

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