Spice Crusted Chicken with Orange and Ginger Beurre Blanc

Name: Spice Crusted Chicken with Orange and Ginger Beurre Blanc
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4 boneless chicken breasts; 10 sprigs thyme; 1 teaspoon smoked paprika; 1/2 teaspoon ground chilli pepper; 1 clove garlic; 1 pinch Turmeric; 1 pinch cinnamon; 1 knob ginger; 2 bay leaves; 1 cup white wine; 3 whole peppercorns; 2 French shallots; 1/2 lb unsalted butter; 1/8 cup fresh cream; 1 orange; extra virgin olive oil; sea salt flakes; freshly ground black pepper

User Reviews

4.9

144 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
4 servings
Course
Main Course
Cuisine
French

Spice Crusted Chicken with Orange and Ginger Beurre Blanc

Iris Warren

Report

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Share:

I Made This!

108 people made this

Print

29 people printed this

Save this

86 people saved this

Ingredients

Servings

4 boneless chicken breasts skin on, wing bone attached
10 sprigs thyme
1 teaspoon smoked paprika
1/2 teaspoon ground chilli pepper
1 clove garlic finely chopped
1 pinch Turmeric
1 pinch cinnamon
1 knob ginger peeled and sliced finely
2 bay leaves
1 cup white wine
3 whole peppercorns
2 French shallots peeled and sliced finely
1/2 lb unsalted butter 1/2 inch cubes
1/8 cup fresh cream
1 orange
extra virgin olive oil
sea salt flakes
freshly ground black pepper

Add to Shopping List

Instructions

Preheat oven to 180 ℃ (350 ℉).
Place the shallot, ginger, bay leaves, peppercorns and the wine in a small saucepan and place on a low flame until only a bit of liquid is left and a slight glaze appears on the bottom of the pan (approx ½ an hour).
Add the cream to the wine reduction and reduce further on very low heat.
Pick the thyme leaves off the stalks and place them in a mortar & pestle with the paprika, chilli, garlic, turmeric, a decent pinch or two of sea salt and some cracked pepper.
Grind the ingredients together add a few drips of olive oil.
Rub the paste into the skin on top of each chicken breast and smear any leftovers onto the bottom of the breasts.
Place a non stick pan on med-high heat and add a touch oil, sear the breasts skin side down first until lightly coloured, turn and sear the bottom and transfer to a lightly oiled oven proof dish and bake for 12-18 minutes, breasts will feel firm to the touch when cooked. It’s a fine line between under cooked and overcooked chicken so monitor it closely.
By the time the chicken goes in the oven the reduced wine and cream should be ready to start adding the butter.
Turn the heat up on the wine/cream reduction for just a minute and then remove the saucepan from the heat all together.
Using a wooden spoon, stir in butter cubes about 5 at a time. Do not add more until the others have completely melted (very important that you constantly stir at this stage).
Add the remaining butters 5 at a time then stir in the orange juice and cinnamon, taste for seasoning and strain the entire sauce through a fine sieve and set aside.
Arrange the now finished breasts on the plates and pour the sauce over just before serving. Definitely a white wine meal, and for once I agree with the “Unoaked Chardonnay enthusiasts”, a perfect match.