Orange Chicken With Rosemary Recipe
Summary
Ingredients
| 4 large chicken quarters | ||
| Black pepper salt | 1 To taste | |
| 75 g/3 oz butter | ||
| Onions | 2 Large, thinly sliced | |
| 500 ml/16 fl oz orange juice | ||
| Rosemary | 1 Tablespoon, chopped | |
| Orange rind | 1 Tablespoon, grated | |
| Cornflour | 1 Tablespoon | |
| Water | 1 Tablespoon | |
Directions
Rub the chicken pieces with salt and pepper.
Melt 50 g/2 oz of the butter in a flameproof casserole.
Add the chicken pieces and brown on all sides.
Remove from the casserole.
Add the remaining butter to the casserole with the onions.
Fry until they are soft but not brown.
Stir in the orange juice and bring to the boil.
Return the chicken pieces to the casserole with the rosemary and orange rind.
Cover and simmer for 30 to 40 minutes or until the chicken is tender.
Transfer the chicken pieces to a warmed serving dish.
Keep hot.
Dissolve the cornflour in the water and stir gradually, into the liquid in the casserole.
Simmer, stirring, until thickened.
Pour this sauce over the chicken and serve.
Melt 50 g/2 oz of the butter in a flameproof casserole.
Add the chicken pieces and brown on all sides.
Remove from the casserole.
Add the remaining butter to the casserole with the onions.
Fry until they are soft but not brown.
Stir in the orange juice and bring to the boil.
Return the chicken pieces to the casserole with the rosemary and orange rind.
Cover and simmer for 30 to 40 minutes or until the chicken is tender.
Transfer the chicken pieces to a warmed serving dish.
Keep hot.
Dissolve the cornflour in the water and stir gradually, into the liquid in the casserole.
Simmer, stirring, until thickened.
Pour this sauce over the chicken and serve.
Chef
