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Chicken with Cointreau

Chicken with Cointreau


  • 4 chicken fillets
  • 1tbsp soy sauce
  • 10cl orange juice
  • For the sauce:
  • 20g white sugar
  • 5cl balsamic vinegar
  • 20cl + 10cl orange juice
  • 80g butter
  • Finely chopped and blanched orange zest
  • 1tsp red fruit jelly (optional)


  • Step 1

    Marinate the chicken for an hour in the soy sauce and orange juice before baking it in the oven for 20 minutes at 200°C

  • Step 2

    Dissolve the sugar in the vinegar, adding the orange juice as soon as the mixture caramelises, then allow the liquid to reduce

  • Step 3

    Season with salt and pepper and add the Cointreau

  • Step 4

    Just before serving, gradually add the butter to the sauce and whisk it all together. Add the fruit jelly and orange zest and continue whisking vigorously

  • Step 5

    Cover the fillets with the sauce and serve with fresh tagliatelle