Chicken A L’Orange and Asparagus Gratin

Here’s another great dinner idea for you.  My family and I had it about 2 weeks ago and it was great!  The main dish was Chicken A L’Orange which was a twist to the 1960’s classic published in Julia Child’s cookbook: Mastering the Art of French Cooking.  Julia’s recipe (ya, I like to think we’d be on a first name basis!) was Duck A L’Orange.  Duck A L’Orange apparently became a dinner party staple.  This recipe uses orange marmalade and is very easy! I served it with Asparagus Gratin.  Both recipes are to follow.  Enjoy!

Here is my pic of the chicken:








Chicken A L’Orange

Taken from a 2012 Woman’s Day magazine


8 shallots, peeled and halved lengthwise (quartered if large) (I only used 6)

2 Tbsp. olive oil

Kosher Salt and Pepper

1 3-31/2 lb. whole chicken

½ cup orange marmalade

1 Tbsp. white wine vinegar

1 Tbsp. fresh rosemary, chopped


  1. Heat oven to 425.  Ina large shallow roasting pan (I used a jelly roll pan), toss the shallots with 1 Tbsp oil and ¼ tsp. each salt and pepper.
  2. Cut the chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts – each halved).
  3. In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining Tbsp oil and ¼ tsp each salt and pepper.
  4. Add the chicken and toss to coat.  (I made sure the marinade got up under the chicken skin so it would flavor the meat and not just the skin.)
  5. Place the chicken pieces into the roasting pan, nestling the pieces among the shallots.
  6. Bake until the chicken is cooked through and browned and shallots are tender, 25-30 minutes. (I cooked it ~30-45 minutes until the skin was a beautiful golden brown.)


Asparagus Gratin


2 pounds thin asparagus

3 cups water

Salt and pepper

2 tablespoons unsalted butter

2 tablespoons flour (I used whole wheat)

¾ cup Parmesan cheese, grated and divided

½ cup Monterey Jack cheese, shredded


  1. Adjust oven rack to upper-middle position and heat broiler. Line broiler safe baking dish with paper towels or a lint free kitchen cloth. Snap the woody ends off the asparagus and set both stalks and ends aside.
  2. Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and ¼ teaspoon salt and cook covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender,2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish. Pour asparagus water into liquid measuring cup. If liquid does not read 1-cup mark, add water until it does.
  3. Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in ½ cup Parmesan and Monterey jack until smooth. Season with salt and pepper. Cover and let stand for 5 minuets.
  4. Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.

Notes: For a little something extra you can add bacon crumbles or sautéed mushrooms to the top of the asparagus before broiling. Also I noticed that each time I made this dish the cheese sauce was fairly thick. The only thing I altered was the use of shredded Parmesan cheese v. grated Parmesan – perhaps that difference determines why my sauce appeared to be thicker than the photo in Cooks Country. Since we didn’t have anything to compare the difference to, we had no complaints.

2 Comments (+add yours?)

  1. Janet K
    Nov 02, 2012 @ 06:02:51

    Looks and sounds Yummm-0!!! Can’t wait to try it!!!


  2. Virginia
    Nov 02, 2012 @ 10:25:20

    Looks really yummy-can’t wait to try it.


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