Friday, November 4, 2011

Mimosa Chicken

Mimosa Chicken

This chicken dish is so simple, I am almost embarrassed to post it.  But we are all looking for more quick and easy weeknight meals, right?  We often overlook the most obvious of ingredients in our quest.

There is no champagne in my Mimosa chicken.  I use a store-bought Champagne vinaigrette in both the marinade and in the sauce. Champagne vinaigrette has a disctint "vinalla" flavor which I think pairs wonderfully with the chicken and the herbs. 

During the process of making the vinegar, the alcohol in the wine is converted to acetic acid.  That makes this dish delicious and family-friendly. 

I use chicken on the bone as it has more flavor.  Cook the chicken with the skin on for best results.  And look for a good quality Champagne vinaigrette.

I don't think dish needs any extra salt.  Make it as I designed and put the salt shaker on the table.  

For each two servings, you will need:

2 split bone-in, skin on split Chicken Breast halves
1/2 cup plus 1/4 cup (reserved for later) Champagne Vinaigrette
2 tablespoons fresh squeezed Orange Juice
Freshly Ground Black Pepper, to taste
1 tablespoon dried Tarragon
1 tablespoon Olive Oil

Other: 

Cooking Spray
Orange Slices
Fresh pulled Oregano Leaves and sprigs

Marinate chicken breast in a half cup of Champagne Vinaigrette for at least four hours or overnight.  (I try to shoot for at least six hours of marinating time).

Preheat oven to 325 degrees.

Spray cooking spray into oven safe skillet. 

Add olive oil and heat until oil "pops."




Brown chicken on both sides, about five minutes total.

Combine remaining 1/4 cup of vinaigrette with orange juice in a sauce pan.  Bring to boil and reduce to simmer, about three minutes until the mixture starts to thicken up slightly.




Pour vinegar/orange juice mixture over browned chicken.  Sprinkle chicken with pepper and tarragon.

Bake for fifty minutes, until chicken begins to caramelize.

Top with orange slices and fresh oregano.



Serving suggestion:  Serve with brown and wild rice pilaf and wilted spinach with nutmeg.
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