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Chicken breast cooked in the orange

Chicken breast cooked in the orange

in Recipes

Components

This dish is composed of four key elements:

  • Champagne-marinated organic chicken

  • Baked orange preparation

  • Creamy champagne sauce

  • Sautéed baby spinach

1. Champagne-Marinated Chicken

Ingredients

  • 4 organic corn-fed chicken breasts

  • 0.3 L champagne (for marinating)

  • Bora Bora Vanilla Sea Salt

  • Black pepper

  • 4 organic oranges

  • 4 rosemary sprigs

Method

  • One day before cooking, place the chicken breasts in champagne and marinate overnight.

  • Remove from the marinade and allow to dry for several hours.

  • Cut the tops off the oranges and scoop out the pulp.

  • Place each chicken breast inside an orange shell with a sprig of rosemary.

  • Lightly season with Bora Bora Vanilla Sea Salt and close with the orange lid.

  • Bake in a preheated oven at 160°C for 25 minutes.

  • Allow the stuffed oranges to rest for 5 minutes before serving.

2. Sautéed Baby Spinach

Ingredients

  • 600 g baby spinach, washed

  • 1 shallot, finely diced

  • 4 tbsp olive oil

  • Bora Bora Vanilla Sea Salt

  • Black pepper

Method

  • Heat olive oil in a pan and gently sauté the shallot until soft.

  • Add the spinach and toss briefly until just wilted.

  • Season lightly with vanilla salt and pepper.

  • Keep warm.

3. Champagne Cream Sauce

Ingredients

  • 0.1 L champagne

  • 0.1 L chicken stock

  • 200 ml cream

  • 100 g butter

  • Bora Bora Vanilla Sea Salt

  • Black pepper

Method

  • Combine champagne and chicken stock in a saucepan and reduce by half.

  • Add cream and bring to a gentle boil.

  • Whisk in butter until emulsified and lightly frothy.

  • Blend with a hand mixer before serving.

  • Season with vanilla salt and pepper to taste.

4. Plating & Finishing

  • Slice each baked orange in half and place on a warm bed of sautéed spinach.

  • Drizzle with olive oil if desired.

  • Spoon the champagne sauce over or serve on the side.

  • Finish with a pinch of Bora Bora Vanilla Sea Salt.

Suggested Side

  • Couscous pairs beautifully with this dish.

Chef

Chef Traiteur Feinkost Böhm GmbH — Stuttgart
👨🍳 Florian Achmann

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