Chicken in Orange Sauce

I got this from my friend Becca. It's wonderful! Especially good served with Risoto or a Rice Pilaf. This dish freezes well. It also charms guests. I get asked for the recipe often.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  chicken breasts, skinned, cut in half. if you like dark meat use 4 thighs, skinned and deboned
• 2  tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon dried sage
• 2  tablespoons ghee
• 2  tablespoons extra virgin olive oil
• 1  onion, chopped
• 2  stalks celery, chopped
• 12  baby carrots, chopped
• 1⁄2 cup dry sherry
• 1 1⁄2 cups  chicken stock, homemade is best
• 2  teaspoons tomato paste
• 3  garlic cloves, minced
• 4  pieces orange zest, 2 inches by 1 inch. Outer skin only, the white inner skin is bitter
• 1⁄2 teaspoon dried sage
• 1⁄2 teaspoon dried rosemary, crumbled
• 3  tablespoons red wine vinegar
• 1  tablespoon sugar
• 1  tablespoon cornstarch
• 1  tablespoon  orange liqueur
• 1⁄2 tablespoon orange zest
• 8  orange slices (to garnish)

Directions

1. Place Flour, Salt, Pepper, and Sage in a bag, shake to mix.
2. Add Chicken, shake well to coat.
3. Heat a dutch oven over nedium high heat.
4. When hot, add Ghee and Oil.
5. Add Chicken, cook 3 minutes per side. Drain on paper towel.
6. Add Onion, Celery, and Carrots, cook 'til onions are golden, 7-8 minutes.
7. Add Sherry, cook 1 minute.
8. Add chicken stock, Tomato Paste, Garlic, strips of Orange Zest, Sage, and Rosemary.
9. Bring to a simmer.
10. Return the Chicken to the dutch oven.
11. Simmer, covered for 20 minutes.
12. While this is cooking, combine the Vinegar and Sugar in a heavy sauce pan, heat over medium high heat, stirring all the while. reduce to 1 TBS.
13. Remove the Chicken.
14. Strain ths sauce into the vinegar mixture. Discard solids.
15. Bring sauce to a boil over medium high heat.
16. Cook for 5 minutes, stir often.
17. Whisk in the Cornstarch mixture and grated Orange Peel, cook 'til thickened.
18. Adjust seasoning.
19. Serve.