Orange Dill Braised Chicken
Juicy chicken thighs braised in orange and dill with vibrant vegetables, creating a flavorful and aromatic dish perfect for family dinners or special occasions.
Ingredients
- 3 lb. chicken parts (dark)
- salt and pepper to taste ⓘ
- 3 Tbsp. olive oil ⓘ
- 2 Tbsp. orange zest, finely grated ⓘ
- 2 cloves garlic, minced ⓘ
- 2 Tbsp. fresh dill, chopped ⓘ
- 1 c. white wine ⓘ
- 1 1/2 c. chicken broth ⓘ
- 2 carrots, peeled and cut into thin strips ⓘ
- 2 ribs celery, cut into thin strips ⓘ
- 1 red bell pepper, seeded and cut into thin strips ⓘ
- 2 Tbsp. cornstarch ⓘ
- 1/4 c. orange juice ⓘ
Instructions
- Season the chicken parts with salt and pepper.
- In a pressure cooker, brown the chicken on all sides in olive oil in several batches over high heat.
- Remove the browned chicken and set aside.
- Add orange zest, minced garlic, chopped dill, and white wine to the pressure cooker.
- Stir to loosen any brown bits stuck to the bottom.
- Bring to a boil, then add chicken broth and the browned chicken pieces.
- Seal the pressure cooker and cook over high heat until steam flows steadily.
- Reduce heat to maintain a steady stream of steam and cook for 10 minutes.
- Remove from heat, cool the pressure cooker under cold running water, and release steam.
- Carefully open the cooker; add carrots, celery, and red bell pepper.
- Seal the cooker again and cook for 2 minutes.
- Release steam and open the cooker.
- Remove chicken and vegetables to a deep dish.
- Dissolve cornstarch in orange juice and add to the cooking liquid.
- Bring to a boil and cook until lightly thickened, about 1 minute.
- Pour the sauce over the chicken and vegetables and serve.
Tips & Substitutions
For a richer flavor, marinate the chicken in olive oil, garlic, and dill for a few hours before cooking. If you lack fresh dill, dried dill can be used, though the flavor will be less vibrant. Substitute white wine with chicken broth for a non-alcoholic version. Ensure to brown the chicken well; this adds depth to the sauce.
Serving Suggestions
Serve the braised chicken over a bed of rice or alongside roasted potatoes to soak up the delicious sauce. A fresh green salad or steamed vegetables make great sides, providing a refreshing contrast. For a complete meal, pair with *Egg-Lemon Soup for a delightful Mediterranean experience.
Storage & Reheating
Store leftover Orange Dill Braised Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over medium heat, adding a splash of chicken broth to prevent drying out. Alternatively, use a microwave, covering the dish to keep moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Dill Braised Chicken contains roughly 402 calories, with 9g protein, 46g carbohydrates, and 17g fat. It is an excellent source of vitamin C (141% of the Daily Value) and vitamin A (46% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 2245mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken parts, but adjust the cooking time. Boneless pieces typically require less cooking time, about 6-8 minutes in the pressure cooker. Ensure they are cooked through to a safe internal temperature of 165°F.
What can I use instead of white wine?
If you prefer not to use wine, you can substitute it with additional chicken broth or a mixture of vinegar and water. A splash of apple cider vinegar can add a slight tang that mimics the acidity of wine.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or a dash of hot sauce when sautéing the garlic and aromatics. Alternatively, serve with a spicy dipping sauce on the side for those who enjoy extra heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).