Chicken in Creamy Orange Sauce with Almond Rice

Chicken and Rice:

1. Preheat the oven to 200 ° O / bottom heat. Wash the small chicken drumsticks in cold water, dry them well and season with pepper and salt. Spread 3 tablespoons of oil on the tray, place the legs on top and drizzle the rest of the oil over them. Slide the tray into the oven on the 2nd rail from the top and cook the legs for 20 minutes. You shouldn’t get a tan.
2. After 10 minutes of the cooking time, bring 1 liter of water to the boil in a large saucepan. When it is boiling, salt it well, add the rice, stir briefly, turn the heat down halfway and let it simmer gently for 10 minutes.

Sauce:

1. In the meantime, heat the butter in a large, high pan (or saucepan), stir in the flour, let it puff briefly and then immediately stir in the orange and lemon juice. Bring everything to the boil, turn the heat down 2/3 and stir in the cream. Season the piquant with salt, pepper and a little sugar and then only keep it hot on the stove top on the lowest heat. Take the legs out of the oven, put them in the sauce, cover with them, put a lid on a pan or saucepan and let them steep for another 10 minutes. But if you don’t like the soft skin, you should peel it off before the legs are in the sauce.

Completion rice:

1. After the rice has been cooked for 10 minutes, remove the pot from the stove, set the temperature to the lowest possible level, pour the rice through a sieve, drain well, put it back into the pot with the sultanas, close it with a lid and again Put back on the hot plate, which is still warm. There it has to swell for another 8-10 minutes.
2. In the meantime, melt the 3 tablespoons of butter in a pan and lightly toast the flaked almonds. Then put both together in the rice and fold in well.
3. Then just serve and …………….. let it taste …. ‘n good.