Chicken meat has a fairly neutral taste and goes well not only with vegetables, but also with fruits. For example, if you add oranges to a sauce or stuff a whole chicken with them, the dish tastes much richer.
It is necessary
-
- 150 g of rice;
- vegetable oil;
- 20 g butter;
- 30 g of hazelnuts;
- 1 onion;
- 3 tbsp. l. balsamic vinegar;
- 25 g sugar;
- 300 g of chicken;
- half a lemon;
- 1 orange;
- 100 g sour cream;
- dried rosemary;
- salt.
Instructions
Step 1
Prepare a side dish. To do this, take a mixture of polished and wild rice and boil it in salted water. Add a little butter to the cooked rice, stir. Transfer to a skillet, add saffron and dried rosemary. Saute the rice until it starts to darken slightly, about 10 minutes over medium heat. Shell and skin the hazelnuts. Grind them in a mortar or food processor. Pour these nuts into the rice, stir and cook for another 2-3 minutes.
Step 2
Chop the onion. Fry it for 3-4 minutes in vegetable oil with the addition of balsamic vinegar. Then add sugar and cook for another 5 minutes. As a result, the onion should caramelize.
Step 3
Squeeze lemon and orange juice. Cut the chicken into pieces with a side of no more than 3-4 cm. It is best to take chilled white meat, but frozen is also suitable. Fry the chicken in oil until browned, about 10 minutes. Then pour the lemon and orange juices into the skillet. Simmer for a few minutes. Add sour cream and dried rosemary, season with salt, then bring to a boil and remove from heat. If the sauce seems too runny for you, add 2-3 tbsp. l. flour.
Step 4
Serve side by side with chicken in sauce, rice and caramelized onions. Also, if desired, the dish can be decorated with orange slices.
