Spice Crusted Chicken with Orange and Ginger Beurre Blanc
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
French
Spice Crusted Chicken with Orange and Ginger Beurre Blanc
Description
Spice Crusted Chicken with Orange and Ginger Beurre Blanc begins with a spice paste including smoked paprika, ground chili pepper, garlic, turmeric, cinnamon, fresh thyme, sea salt, black pepper, and olive oil. This paste is applied to the skin of chicken breasts which are then seared in a pan to develop color and flavor before finishing in the oven. Meanwhile, a reduction of shallots, ginger, bay leaves, black peppercorns, and white wine is gently cooked down to concentrate flavor, then enriched with cream and cold butter to form a smooth beurre blanc sauce. Fresh orange zest or juice would provide the signature citrus note.
The chicken emerges with a crisp, seasoned crust and tender interior, complemented by the velvety, fragrant sauce that blends warm spices with bright citrus and mild heat from the ginger. This combination enhances rather than overwhelms each element. The recipe involves careful temperature control to avoid overcooking the chicken and to achieve the glossy, balanced sauce texture.
Serve this dish to highlight the layers of spice and the nuanced buttery sauce, suitable for a composed main course.
Ingredients
- 4 chicken breast skin on, wing bone attached, boneless
- 10 thyme sprigs
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground chilli pepper
- 1 clove garlic finely chopped
- 1 pinch Turmeric
- 1 pinch cinnamon
- 1 ginger peeled and sliced finely, knob
- 2 bay leaf
- 1 cup white wine
- 3 black peppercorns whole
- 2 French shallots peeled and sliced finely
- 1/2 lb butter 1/2 inch cubes, unsalted
- 1/8 cup fresh cream
- 1 orange
- extra virgin olive oil
- sea salt flakes
- black pepper freshly ground
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.
Notes
User Reviews
Overall Rating
4.9
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