2 servings

Blood oranges are in season mostly from Jan to May in the U.S. Orange on the outside and ruby red on the inside- they are less acidic than the common navel oranges. I like to serve this  with commercially bought gnocchi and “float” them in the sauce.

2 skin on, boneless chicken breasts

2-3 blood oranges- juice to yield about 1/2 cup

1/2 cup good chicken stock

zest of one orange

2 T unsalted butter- divided

1 T olive oil

2 garlic cloves- halved

sprigs of thyme

kosher salt

fresh ground black pepper

gnocchi cooked according to directions on package*

Preheat oven to 275 degrees

Generously salt and pepper the chicken. Heat the oil and 1 T butter in a saute pan on med- hi heat. Place the breasts skin side down and give them a good sear for a couple minutes. Reduce heat to medium and cook for another 3- 5 minutes or so- depending on their thickness. You want the skin to be golden and crispy. Turn the heat up again and turn the chicken and sear on the other side, again reduce the heat and good for another 3-5 minutes or until the chicken is just cooked through- there will be some carry over cooking.

Keep them warm in the oven uncovered while you make the sauce.

Wipe the pan out leaving a little butter/oil to saute the garlic and thyme. Saute the garlic and thyme on medium for a couple minutes. Add the juice and stock and on medium hi reduce till starting to thicken.

Remove and discard the thyme stems  and garlic cloves from the sauce-and stir in half of the zest. Swirl the unsalted butter in at the last minute. Adjust seasonings.

To plate the food: Ladle the sauce onto a rimmed plate place the chicken on top and some gnocchi around the chicken. Sprinkle the remaining zest and some thyme leaves over the plate and serve right away.

* You can cook the gnocchi ahead of time- they only take a few minutes . After they float to the top of the water, drain and mix with a little olive oil or butter to prevent from sticking. Put them back in the pot you cooked them in and put the lid on to keep warm. I do this while I’m sauteing the chicken.

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