Hazelnut Chicken in a Thyme and Orange Cream Sauce
White Chicken Poblano Chili
December 15, 2015
Key Limetini
December 31, 2015
This dish is made up of contradictions. The orange juice cuts the cream so something that would be very heavy and rich has a bit of lightness to it. The crisp coating of hazelnuts is toned down by the cream. Even so, everything balances out. A good side for this is rice. To keep with the dish I added a quarter teaspoon of dried thyme to the rice while cooking. If you start your rice and cream sauce when you start roasting the chicken everything ends up being done at about the same time.
The crisp coating of hazelnuts is toned down by the cream.
Mix hazelnut pieces, bread crumbs, and 1/4 teaspoon thyme leaves in a shallow bowl or container add a few turns of fresh ground salt and pepper. In another container make an egg wash by combining the egg and water. In the last bowl put the flour.
Next, bread chicken by first dredging in flour, then dip into egg wash and lastly, coat with hazelnut crumb mixture. Shake off excess. Chill, covered, until ready to use. You can do this up to a day ahead.
Preheat oven to 350 degrees. Melt butter in heavy, oven safe, pan. Over moderate heat cook chicken until golden brown on both sides. careful not to burn the coating. Once browned place the pan with the chicken in the preheated oven. Cook for 15-20 minutes or until juice run clear or internal temperature is 165 degrees.
While chicken is in the oven combine orange juice, thyme, Frangelico, and heavy cream in a sauce pan. Simmer on medium, cook until sauce has thickened slightly. Stir regularly so it doesn't boil or burn. Season to taste with salt and pepper. Keep warm until chicken is done.
Remove chicken from pan and pour sauce over it. Serve immediately.
Ingredients
Directions
Mix hazelnut pieces, bread crumbs, and 1/4 teaspoon thyme leaves in a shallow bowl or container add a few turns of fresh ground salt and pepper. In another container make an egg wash by combining the egg and water. In the last bowl put the flour.
Next, bread chicken by first dredging in flour, then dip into egg wash and lastly, coat with hazelnut crumb mixture. Shake off excess. Chill, covered, until ready to use. You can do this up to a day ahead.
Preheat oven to 350 degrees. Melt butter in heavy, oven safe, pan. Over moderate heat cook chicken until golden brown on both sides. careful not to burn the coating. Once browned place the pan with the chicken in the preheated oven. Cook for 15-20 minutes or until juice run clear or internal temperature is 165 degrees.
While chicken is in the oven combine orange juice, thyme, Frangelico, and heavy cream in a sauce pan. Simmer on medium, cook until sauce has thickened slightly. Stir regularly so it doesn't boil or burn. Season to taste with salt and pepper. Keep warm until chicken is done.
Remove chicken from pan and pour sauce over it. Serve immediately.