Orange Chicken Bohemian

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Orange Chicken Bohemian

I received a food wish for Bohemian-style duck and dumplings not too long ago, and as a long time lover of the legendarily luscious bird, I started researching enthusiastically. The duck part of the dish is very simple, flavored with little more than salt and caraway seeds, which would have been fine, especially paired with the dumplings, but then I saw a version done by Andrew Zimmern, featuring flavors from duck à l’Orange, and I decided that was the way to go. Until, I went to the market to buy duck.

I hadn’t shopped for duck in a while, and I was shocked at the cost. And that’s if you could even find it, as many stores didn’t even carry it. That’s when I decided to adapt the approach to some chicken thighs, which worked out wonderfully. Since we’re trying to get as close as we can to the more flavorful duck, I must insist you use bone-in, skin-on thighs, but off the record, the seasonings, and resulting orange sauce were so good, I’m sure you’ll enjoy this no matter what you use.

As with all stewed or braised dishes, the only way to screw this up is to undercook the meat. I like to start by simmering gently for an hour covered, and then continue uncovered until the meat is very tender. Do that, as well as taste and adjust the sauce for salt, and you’ll be enjoying some of the finest duck-inspired chicken ever. Oh, and stay tuned for the Czech bread dumplings, which will be the next video. But no matter what you serve this Bohemian orange chicken on or with, I really do hope you give it a try soon.
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Bohemian Orange Chicken.Chef John

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