John Myers
Ingredients for 4 servings:
- 4 chicken legs, from corn-fed chicken
- 2 orange(s), unsprayed
- 250 ml orange juice
- 1 m.-sized onion(s)
- 1 apple
- some mint
- 1 small jar of brandy
- Olive oil or clarified butter
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Chicken with oranges
Separate and skin the chicken legs. Season with salt and pepper. Brown on all sides in oil or clarified butter in a large non-stick pan, then remove from the pan. Add the onion, sliced into half rings, to the pan. After 2 minutes, add the diced apple (peeled). Allow to brown slightly. Add the chicken pieces and the quartered oranges, followed by the orange juice. Cover and simmer for about 20 minutes. Stir in the brandy and chopped mint. Simmer for another 10 to 15 minutes. Remove the meat. Squeeze the juices out of the oranges with a wooden spoon; do not serve. Season the sauce with salt and pepper and thicken with ice-cold butter if desired. Serve with rice, potato croquettes, or baguette.
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