• Carolyn

Chicken in orange and Chardonnay

Updated: Sep 2, 2019

In my novel, An Argentine in my Kitchen, Catherine describes Pedro's passion for cooking. In the following quote, she mentions one of his recipes.

Pedro spent more time in the kitchen than anyone I’d ever known. It was normal for him to make a mouth-watering dish such as pan-cooked chicken in orange and Chardonnay, and then on an impulse, to turn the cooking liquid into a reduction with honey while I served the vegetables.

Here is the chicken recipe that Catherine was referring to:



1 crushed clove of garlic

2 tbsp olive oil

Juice of half a lemon

A shake of Tabasco or other chilli sauce, depending on your liking for chilli

1 tsp grated fresh ginger

Salt and pepper

Other ingredients

1 tbsp olive oil

1 chicken breast, filleted into thin, even pieces

100 ml Chardonnay

1 tbsp honey

Zest and juice of one orange - including the pulp

Salt and pepper


Prepare the marinade, and marinate the chicken pieces for half an hour to an hour.

Heat the 1 tbsp of olive oil in a frying pan.

Brown the chicken on both sides - this should take about two minutes.

Add the Chardonnay and allow the alcohol to evaporate.

Add the honey and the orange.

Cover and cook until the chicken is tender - about 7 to 10 minutes.

Season to taste.

Remove the chicken and let it rest, and while it's resting turn the heat back up and allow the sauce to thicken to form a gravy.

Serves 2.

And if you read An Argentine in my Kitchen, you will find a different recipe after each of the fifteen chapters. Happy cooking!


Recent Posts

See All

Subscribe to my occasional newsletter

 Subscribe to my occasional newsletter

        © 2020 Carolyn Kerr