I don’t know if it’s because of the winter or is just me, but I decided to go for another soup. This time I choose a soup from one of the blogs I follow and admire, Sara Makes Soup. I change few things in the recipe since all my family is on some sort of diet. My ingredients are as follows:
- 2 tbsp bacon bits
- 1/2 red onion, diced
- 3 green onions, diced
- 1 giant round garlic clove, minced
- 4 stalks celery, diced
- 1 parsley root
- 3 leeks, white and light green parts only, sliced
- 1/3 cup dry white wine
- 1.5 L Chicken Stock
- 1 pound Yukon gold potatoes, chopped into 1″ cubes
- 1 sweet potato, chopped into 1″ cubes
- 1 sprig of thyme, washed
- 1 cup of 2% milk
- meat from 2 cooked chicken breasts, cut into cubs
- salt and pepper to taste
- some parsley, chopped.
Potato and leeks soup
- Just Make Soup! (liveatx.wordpress.com)
- Tam’s Spicy Potato and Leek Soup (icandotht.com)
- All about making our leek and potato soup. (class5fi.wordpress.com)
- Leek, Potato and Parsnip Soup Recipe (lifeinastudiokitchen.wordpress.com)
- Potato Leek Soup (smithnotebook.wordpress.com)
- Leek & Potato Soup (myjourneyalongtheway.wordpress.com)
- Leek & Potato Soup (scatterbrainedlass.wordpress.com)
- Misococo potato leek soup (ediblecommunity.wordpress.com)
First of all, I will need to apologize to all my readers, fans and followers for not posting for 23 days, but I was on a 3 weeks diet wich included raw vegetables and other “good” stuff so I didn’t cook anything or anything interesting.
Last weekend we had very special guests for dinner, so I started to cook again. The chicken breast with orange sauce was one of the main courses we had along with: all kind of fancy cheeses, fruits, roasted beets salad, Romanian style devil eggs, endives with cream cheese and smoked salmon, olives, butternut squash soup, Chateaubriand and a delicious chocolate-mouse cake.
Another interesting thing happened this week – my one year anniversary as a blogger. Wow!!! Time flies!!!
Happy Anniversary Chef Doru
Let get to this recipes of the chicken breast with orange sauce:
- 30 ml (1 fl oz) 1/8 cup rapeseed oil
- 3 tbsp olive oil
- 4 x 225 g (8 oz) chicken supreme (I used regular breasts)
- 150-200 ml (1/4 pint) 2/3 cup orange brandy (I used Grand Marnier as has more flavour than the regular brandy)
- 15 g (1/2 oz) 2 tbsp plain (all-purpose) flour
- 150 ml (1/4 pint) 2/3 cup freshly squeezed orange juice
- 25 g (1 oz) courgette (zucchini), cut into matchstick strips (I used 1/2 medium size zucchini)
- 25 g (1 oz) red (bell) pepper, cut into matchstick strips (I used 1/2 medium size red, green and yellow pepper)
- 25 g (1 oz) leek, cut into matchstick strips
- 400 g (14 oz) dried wholemeal (whole-wheat) spaghetti
- 3 large oranges, peeled and cut into segments
- rind of 1 orange, cut into very fine strips
- 3 tbsp chopped fresh tarragon
- 150 ml (1/4 pint) 2/3 cup fromage frais or ricotta cheese (I didn’t use any cheese)
- salt and pepper
- fresh tarragon leaves, to garnish
- Heat the rapeseed oil and 1 tablespoon of the olive oil in a frying pan (skillet).
- Add the chicken and cook quickly until golden brown.
- Add the orange brandy and cook for 3 minutes.
- Sprinkle over the flour and cook for 2 minutes.
- Lower the heat and add the orange juice, zucchini, all the peppers and leek and season.
- Simmer for 5 minutes until the sauce has thickened.
- Meanwhile, bring a pan of salted water to the boil; add the spaghetti and 1 tablespoon of the olive oil and cook for 10 minutes.
- Drain the spaghetti, transfer to a serving dish and drizzle over the remaining oil.
- Add half of the orange segments, half of the orange rind, the tarragon and fromage frais or ricotta cheese to the sauce in the pan and cook for 3 minutes.
- Place the chicken on top of the pasta, pour over a little sauce, garnish with orange segments, rind and tarragon.
Chicken breast with orange sauce-1
Chicken breast with orange sauce-2
Chicken breast with orange sauce-3