Rosemary chicken in Gorgonzola port wine sauce with oranges and walnuts

Ingredients for 4 servings:

• 400 g chicken breast
• 1 orange(s)
• 2 small shallots
• 4 g chilli pepper(s), frozen, in pieces
• 14 g fresh ginger
• 100 g sweet Gorgonzola
• 400 ml chicken broth
• 100 ml port wine
• 100 ml orange juice
• 50 ml milk
• 1 tbsp rosemary, dried
• 1 tsp, leveled cinnamon powder
• 1 tsp sugar
• 2 tsp cornstarch
• 40 g butter
• 1 tsp clarified butter for frying
• 1 handful of walnuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the chicken breast into bite-sized pieces. Peel and finely dice the shallots. Peel and finely chop the ginger with a vegetable peeler. Remove the rind from the Gorgonzola and cut into small cubes. Peel the orange cleanly, removing the white pith. Then cut the trimmed fillets in half to bite-sized pieces. Heat the clarified butter in a pan until very hot and sear the meat briefly on all sides. Reduce the heat, add the butter, and heat through. Add the diced shallots, chili pieces, and ginger, and sauté for 1 minute over medium heat until the butter turns a nutty brown. Deglaze with port wine and orange juice, sprinkle in the rosemary and cinnamon, and simmer for about 3 minutes over medium heat until the liquid reduces slightly. Add the chicken stock and sugar and bring to a boil. Now slowly add the Gorgonzola cubes, stirring constantly, and let them melt. Mix the cornstarch with the milk, pour it into the pan, and bring to a boil. Remove the pan from the heat, add about half of the orange segments, and let it steep briefly. Meanwhile, roughly chop the walnuts and dry-roast them lightly in a pan over medium heat. When serving, scatter the remaining orange segments and walnuts over the dish. I served it with pasta, but rice would probably go well with it too.