Bohemian Orange Chicken - Food Wishes
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- čas přidán 31. 03. 2022
- This amazing chicken recipe is inspired by two great duck recipes - Caraway-crusted Bohemian-style duck, and world-famous duck à l'orange. I’d love to take credit for combine those two influences, but it was actually Andrew Zimmern’s idea, and it works beautifully with the much more affordable chicken. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/837...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Bohemian Orange Chicken, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Czech here. Knowing that chef John loves "houskové knedlíky" (bread dumplings) just made my day!
Same here :)
Češi do toho!!!
That sounds suspiciously similar to Bavarian "knödl", potato and/or bread dumplings.. I'm assuming they share a similar background!
@@daniel.lopresti Well, it is simillar in many ways. This whole region of Bohemia, Austria and Bavaria has a lot in common in terms of cousine.
Those dumplings are one of the best foods in the world, and no one will ever convince me otherwise.
Don't you love how Chef John waxes rhapsodic about Bohemian Chicken?
Galileo Galileo ......
@@daniel.lopresti Scaramouch, Scaramouch, Will you do the Fandango? ;-)
My ethnic heritage is Bohemian, and it’s great to see the Bohemian culture is alive. My mom used to say our family was weird because poppy seeds and mushrooms played a big role in my grandma’s cooking.
Bohemian Orange Chicken...
I'm sure that is a veritable rhapsody of flavours...
Texas Czech here. Looks delicious! How about a Kolache recipe?
I heard there are like 100,000 Czechs in Texas which is like 1% of our population. I find that super interesting!
KOLÁČ IS LIFE! Especially the heavy moravian ones (frgál).
Kolaches 🤗, I helped my grandma make them, but she never used a recipe. I need to search for a recipe
Can't wait for the Czech dumpling recipe. I've been to Prague four times and the first lunch I have each time is goulash and dumplings (and a Czech Pilsner).
Try Svíčková and pork+spinach+dumplings (it goes by different names), you won't regret
That sure hits the spot.
On behalf of my long-gone Bohemian grandfather and mom, THANK YOU! It is so nice to finally see "Bohemian" used correctly on YT! (Yes, I may have watched a DIY home decorator [or three] and scowled every time they said it, because *that* style trend did not come from the same people as my grandfather!) Definitely going to make this dish (right after you post the dumping recipe, lol) in honor of that side of my family tree ... and because I love caraway. Yum!
I didn't know there was another way of saying Bohemian! But I'm Australian. Here we pronounce it as you just described. This recipe looks stunning, by the way. Can't wait to try it.
@@StephBer1 , oh, I wasn’t talking about the pronunciation but rather the usage. In the fashion world (be it home decor, clothing, etc), the term “Bohemian” (shortened to “Boho”) is used to describe a very colorful, sort of 1960s hippy-ish/flower child, macrame style. But it has nothing to do with the actual Bohemian culture.
Fyi: another term used to describe this style is “gypsy”. Please know that “gypsy” is actually a racial slur used against the Romani/Roma people, who to this day face extreme discrimination. I have a dear friend, who is Roma, who reports that Roma people trying to escape Putin’s terrorism in Ukraine are being denied food, water & other refugees services by some (so-called) humanitarian service providers because the refugees are Roma.
@@movingforwardLDTH Oh, I see what you mean Laura! Yes, Boho is used for just about everything that has colour, cloth and fringes. I'm so sorry that your friend has been targeted. I will never understand hatred for people who have done nothing to you just because they are different to you. I hope she gets out safe.
@@movingforwardLDTH Good explainer of Bohemia and its culture. I got an inkling of that after singing and listening to the works of Antonín Dvořák. One of my favourite composers ever since.
Finally more Czech(ish) food 😍🙌🏽 keep em coming Chef John!
The chicken looks fabulous. Now looking forward to the dumplings video.
This looks like the Queen of chicken dishes! Like something out of a fantasy.
I was actually hoping for such a joke, but nothing really matters...
im half German half Slovak and that sounds so good that I'll be going to cook this on Sunday for my mom.
knedliky ( dumpling) made my day 😇🥰🥰 yuuum!
5:57... Chef John, your new logo is right there! Cast iron pan on a tripod! Perfect!
YES!!!!
As half-German myself, I have a great affinity to caraway. This recipe looks delicious and I need to make it this weekend. One of my favorite meals as a child was real pork chops roasted with sauerkraut and caraway. The combination of the kraut, pork fat and caraway is devine.... Unfortunately, my parents cooked the pork until it was stone grey because of the trichinosis craziness. This was the 1960s after all. No amount of kraut or applesauce could make the pork chewable.
I agree that combination is delicious. I've always loved caraway.
There's a local pizza place near me that offers various flavored crust options, and one of them is they'll sprinkle a generous amount of caraway seeds on the surrounding rim of pizza crust. The seeds toast in the oven and get crunchy and it tastes AMAZING.
My mom overcooked chicken livers until they were hockey pucks. The one time I cooked them for my dad and brother - mom was in the hospital - they were pink inside, tender and juicy. They loved them but they also thought the livers were undercooked lol. (So why did they eat them?) That was in the early ‘70s.
@@Hollis_has_questions Same here, Hollis. They were always cooked until they were gritty like sandpaper. I never liked them until I tried a Jewish grandmother's chicken livers. Amazing. She was such a good cook.
Really, anything other than steak or a beef roast was cooked until dead dry. I could get away with cooking a steak medium-rare most of the time, although my Dad really preferred medium-well. My mom and I beat him 2 to 1 in that discussion. Oddly enough, my daughter likes it well done...I'm not sure how my grandson prefers it, but he is only 7. Take care.
Hello from Canada my friend. I started cooking at 7 yrs because I couldnt eat the stone hard meat my mom cooked. I worked in a convent hospital nurses cafeteria and when I saw the roasts of pork I was truly amazed- I had no idea that pork could be roasted and tender. My mom had the trichinosis madness also and still frys her meat into bullets lolol. My jaws couldn't ever handle my mons cooking - I think that trichinosis thing was still going on in the 1970s even.
@@joannebattersby8365Hello from New Jersey, mon amie. The fear lived as long as my parents lived, my Dad carried that phobia into his 90s when he died in 2019, my Mom in ’07. When I cooked a pork roast or chops sous vide, he still barely would eat it, usually microwaving it till white. What can you do? ...parents. BTW, sous vide is the only way I'll cook pork or chicken breasts anymore. If you haven't tried it, I definitely recommend it. It's not expensive anymore, really. But the beast is cooking a 2+ inch porterhouse or ribeye with sous vide especially if you like medium rare as I do.
Caraway seeds are a staple in my kitchen. They work magic with so many dishes.
Sauerkraut with caraway is a favorite side dish.
@@chuck1prillaman Absolutely!
Yet, another one for my "I need to try this" category! Thanks Chef! ❤
To anyone in two minds about this recipe: GO FOR IT. I've just licked the plate clean and already thinking about enjoying the leftovers tomorrow!
Here I am expecting Chef John to give an April Fool's Day twist like "And now we add 3 heaping tablespoons of saffron..."
Seriously though, I appreciate how similar this method is to your Chicken Paprikash! Easy to master and impress friends and family.
I don't know if it was an intentional April Fool's joke, but when he juiced the second half of that lemon while he was talking about adding chicken broth I thought he was actually juicing a chicken.
"... three heaping Tablespoons of saffron ... or if times are tough, use powdered gold."
@@SuzanneBaruch I thought that in his voice too🤣
I am definitely going to try this. And, by the way, I think Chef John has an amazingly soothing lilt and tone to his voice. I find these recipe videos very relaxing. But not so relaxing that I won't immediately track down that dumpling recipe !!
Couldn’t wait for the dumplings- just made this today! Very tasty. Used some French bread and it was fire! Highly recommended.
Interesting.
Often, it is the cabbage that is done sweet and sour with sugar / caramel, while the meat is just savoury. Here, instead, the chicken with the sauce seems to be the counterpart to the savoury cabbage on the side. Will have to give this a try!
Chef John, I'm a cook at a James Beard award winning restaurant in Chicago and my chef and I regularly quote you at work with a "that's just you cookin'". Thanks for all of your years of passion and inspiration. This dish looks delicious, can't wait to try it myself and looking forward to the dumpling technique video!
those bread dumplings with goulash = heaven
Don't forget that our duck or pork is served along with cooked sauerkraut thickened with little bit of white flour. And of course, knedlíky, preferably of three styles: potato dumplings, bread ones (yeast-risen) and finally Karlovarské knedlíky, which are formed of white bread, eggs, herbs and egg white snow.
As a Czech that doesn't love the aniseed taste of caraway seeds (Persian cumin), you could switch it for Roman cumin, which is really common in my part of Bohemia, especially on duck!
My wife hates caraway so I am 100% going to try you suggestion when I make this, thanks!
I hate roman cumin with passion 😂 it's too overpowering
Roman cumin is completly different. I think way stronger taste. I would try it on one or 2 chicken. Rest I would eat with caraway. I think that is easy to do woth this recipe!
Holy cr*p. I'm making this ASAP. I remember Zimmern's duck recipe and I made that, and I'm looking forward to making this just as much. That caraway ... omg.
AZ is still around on yt. I sub to his channel.
That chicken on that knedliky looks amazing 😍
Can’t wait for the knedliky episode. I suck at making them!
Slovak here! This looks amazing! Thank you so much for cooking our food!
Awesome recipe. I would also suggest making whole chicken ( or bone in thighs ) just seasoned with salt and pepper and cumin seeds and pouring one pint of dark beer in the pan and basting the chicken with it - it tastes totally like duck
This chicken looks very appetizingly rich in flavors!
You cannot go wrong with oranges & chicken but, wow, I’ve never seen it done like this. Wow. 👍🏻
I just want to say.
Thank you Chef John, your channel has been an inspiration for a long time now. Love your little quips/sayings to cap off an important note. Amazing, you truly have inspired millions to eat with love and gratitude.
Have a great everything to everyone haha love y’all.
This looks like a hell of a filling dish. Not just delicious but something where a plate will leave even a big fat guy like me full for 12 hours.
Every video makes me happy. Then hungry.
Andrew Zimmern? Damn that is a name I haven't heard in YEARS, good old school Travel Channel when it was good. Bizarre Foods, No Reservations, and all of the epic listicle shows of best foods, theme parks, etc... that was childhood man.
He did Hot Ones recently, you should look it up. If you like Andrew Zimmern, you'll love the interview.
I haven't heard of this before, looks like another great way to include caraway seeds!
Hiya Chef John, I watch, hit the like button & that's it, but had to comment to let u know how much I enjoy yr humour as much as yr cooking❣️
I wish my dear Czech Grandmother was still alive and I could make this delicious meal for her. She and I would be so happy !
Thank you John!! Greetings from NC!!!!
Chef John is a master baster!
Looks amazing! As soon as the dumpling video drops I’m running to the kitchen :)
There is a 100% chance that I’ll be making this… once you show me how to make those dumplings that is.
To do the home made ones is actually very easy. My 1.5y old daughter loves dumplings and my mom is OK to cook home made version for her when we're coming in the mean time we're in public transport 😁
But it's based on "houska", kind of bread, easy accessible here in Czech. Not much common out of the country
@@zuzanalehotska Cool! Thanks for that.
This looks so delicious! Your “Bohemian Orange Chicken” would pair perfectly with my “Orange Caraway Seed Pound Cake”! ♥️👍🏼👏🏼👏🏼👏🏼
I could taste it though the screen. I’m going to make this dish soon it looks so good.
Thanks for sharing
(as I am eating a roast beef sandwich with ghost pepper cheese on toasted rye) "And, if for what ever reason, you're not familiar with caraway seeds, they are the thing that makes rye bread taste so good, especially if you toast it, cuz everyone knows, rye bread makes the best toast..."
Right you are, Chef John, right you are!
Hi Chef John, made your orange chicken tonight. Was definitely a hit. Thank you.
Chef John, I made this exactly to your recipe. My husband, who is French, said it was the best meal I had ever made. I served it with braised maple syrup baby carrots.
Have to try this! I love East European food!
Orange and Bohemian doesn't go together but you redeem yourself with our dumplings 👍👍🍻
Made this and turned out great. Served it with sides of plain rice and greens salad. Will definitely make again. Thanks for this wonderful recipe! 😊
Fantastic. I was just looking for something special to cook for a dinner party. These are very special friends and I'm sure this will be perfect. Best regards Malcolm
Thankyou Chef John for these great and interesting meals! Keep ‘‘em coming! This one looks great and yummy!
What an interesting contrast- sounds fabulous- must try this
that looks so good!
Going to have to try this... you have me feeling very hungry... thank
That looks delicious!
I am of Czech descent, and my family always said we were Bohemian. Definitely will try this with the dumplings!
absolutely looking delicious
Looks Great!!
Looks & sounds so delicious !
Please show us the dumplings, asap!
I can’t wait to try this!
Your sense of humor is one of a kind chef, it always makes my day....
I made this last night for the family and can confirm it's bloody delicious!!!
Glad you're back cooking. Lovely jubbly 😋
My mother used to have buttered rye toast with red currant jelly with her morning coffee. 🌄
Looks magnificent chef!!! Definitely bookmarking this one!
This looks amazing. We’ll make it this Sunday!
Putting this on my menu for the week, this looks fabulous!
Oh my! I have got to try this! My mouth watered throughout the video!
It looks amazing
I’m willing to bet this becomes a staple in the rotation!
Looks spectacular!
Just made this tonight. Excellent and delicious recipe. Thank you, Chef John.
Guess I'm gonna need to buy some caraway seeds! Looks delicious, Chef John - thank you.
Thank you. It's delish!
Definitely going to try this chicken dish. It looks fabulous! Looking forwards to learning how to make the dumplings too.
This looks fantastic!
The sweet orange rye bread (with caraway) makes total sense now!
Have to make both!!
Thanks John… making this tonight!
So, I made this last night and although very similar to another dish I make, it's also just different enough to make it a different dish altogether. OMG the flavor is amazing. That sauce, is spectacular.
I prepared this tonight. Amazing is the appropriate adjective. Thanks immensely Chef John!
Thank you for always inspiring me to cook chef, I appreciate ya
I love caraway seeds. Rye bread is incomplete without them. I love caraway in sauteed cabbage too.
Yummy ❤️ thank you
Wow, looks awesome
Wow that looks fantastic, definitely going to try that. Great video John, as always! Keep up the good work
czcams.com/video/Gc8fFfh-nGs/video.html
I like what you did here. I think this would work in the same plate with Nashville Hot Chicken and cruchy-cool kale salad replacing the main and side, respectively. Glazed chicken thigh, served atop bread/potato dumpling works quite well for the southeast US.
Looks so good 😋
1:20 You could have also been the Audrey Hepburn of when to turn.
Omg that looks so good
Looks great!
czcams.com/video/Gc8fFfh-nGs/video.html
Ooo I love roasted Caraway.
I love oranges and juice.
And I love bone-in skin-on chicken thighs.
Something tells me this ought to be a delight I can’t wait to try.
..aka "chicken thighs" ;)
Just finished eating this with my husband. Followed the directions carefully except when I got scared and threw in a little extra sugar. Otherwise followed perfectly. Yes this is the best chicken dinner ever! This is going to be a regular at our dinner table as it was also easy to make thanks Chef John for excellent directions and your always cheerful cooking lessons!
Funny thing was growing up I would go to diners as a child and I would get the rye bread with caraway toast and eat it with orange marmalade. So not a stretch to think I would enjoy this.
I love rye toast with orange marmalade, my favorite toast
My wife has just dig the Caroway seeds out of the spice drawer. We are making this for dinner tonight! Could you please DM the unedited dumpling video ASAP? TYVM ;-)
Holy earlypants Batman! Woot woot!
delicious receipe
This went over incredibly well for date night, chicken was outrageously flavourful, the bread dumplings turned out huge but great, and I also followed your sweet and sour red cabbage video - 3/3 for Chef John, not that I’m ever surprised after all these years. But kudos!
looks soooo YUMMY.
Lord-a-mercy! That does look good! Do I have to wait on the bread dumpling recipe before I make this?
No :)
Do a practice run now with regular toast, or noodles, or mashed potatoes. Do it again with the dumplings when that recipe comes out. :)
@@MrVovansim mashed potatoes could work. It would be a little french, but I bet also tasty