Basic Blood Orange Glaze over Chicken

This is a super simple glaze that I've used for poultry dishes that I like. Serves two.

1) Two blood oranges
2) 1.5 tbsp sugar
3) Some cooked chicken. In this case, I used two chicken breasts approx 2.5cm thick, cooked sous vide at 145F for 1 hour, each having a spice rub.

Halve the oranges and sqeeze as much juice as you can into a sauce pot. I like to get a few little chunks of the pulp in as I do this to give the sauce some sort of texture.

Turn on the heat, and bring to a boil. As it's warming, add in the sugar, and stir.

After this point, you basically want to simmer it until it's almost evaporated. It'll take about 30 minutes or so, but when it starts to thicken, you'll want to stir it around.

And, that's it. The sauce will be quite sweet and tangy. You can try throwing in a tbsp or so of cognac when the sauce starts to thicken to give it another dimension. Since it's so sweet, it's best used in moderation. You can also probably substitute any citrus fruit, and have this recipe essentially work.

Let the sauce cool a bit, plate the chicken, and spoon the sauce over or under.