Chicken Breasts With Kumquat-Honey Sauce
This delicious recipe for braised chicken with kumquats combines tender chicken breasts with a flavorful sauce featuring the bright citrusy notes of kumquats. The chicken is seared to golden perfection before simmering in a luscious sauce made with brandy, honey, and chicken stock. The star anise adds a warm aroma and depth of flavor to the dish. A perfect balance of savory and sweet, this dish is sure to impress your friends and family at your next dinner gathering.
— Constant Cookbook
Ingredients
- 4 boneless chicken breast halves, each 6 to
- 8 oz., with skin
- Salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 1 shallot, thinly sliced
- 1⁄4 cup brandy
- 4 oz. kumquats, quartered
- 1 Tbs. honey
- 1 Tbs. chicken demi-glace
- 3⁄4 cup chicken stock
- 2 whole star anise
- 1 Tbs. unsalted butter, at room temperature
Instructions
- Season the chicken with salt and pepper. In a braiser over medium-high heat, warm the olive oil. Place the chicken, skin side down, in the pan and cook until golden, 3 to 4 minutes. Turn the chicken over and brown for 2 minutes. Transfer to a plate.
- Reduce the heat to medium, add the shallot and cook, stirring occasionally, until tender, about 3 minutes. Add the brandy and boil until almost evaporated, about 2 minutes. Add the kumquats, honey, demi-glace, stock and star anise and bring to a boil.
- Return the chicken, skin side up, to the pan. Cover and cook until the chicken is opaque throughout, about 10 minutes. Transfer to a carving board and cut into 1/2-inch slices.
- Whisk the butter into the sauce, increase the heat to medium-high and cook until thickened, about 2 minutes. Pour the sauce over the chicken and serve immediately.
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