John Myers
Chicken in Orange Sauce >>
The perfect chicken in orange sauce >> recipe with a picture and simple step-by-step instructions.
- 2 Chicken legs
- Salt and pepper
- 1 Shallot
- 0,5 Lemon untreated
- 0,125 liter Freshly squeezed orange juice
- 1 tsp Dried or fresh tarragon
- 1 tbsp Peanut oil
- 1 Orange untreated
- 1 tbsp Butter
- 1 tsp Sugar
- 1 tbsp Bianco balsamic vinegar
- 3 tbsp Orange liqueur
- 1 Cup Rice black
- Wash the chicken drumsticks, pat dry and remove the fat if necessary. Peel the shallot and cut into small pieces. Wash the lemon with hot water and peel off half of the peel. Squeeze out the juice. Wash the orange with hot water and cut in half. Cut one half into 4 slices. Squeeze the other half and mix with the lemon juice.
- Bring rice to the boil with twice the amount of salted water and simmer for about 40 minutes. Preheat the tube to 150 ° C circulating air.
- Heat the oil, salt and pepper the meat and fry in the hot oil for 15 minutes until golden brown. Possibly reduce the heat. Add shallot and tarragon and braise with it. Deglaze with a third of the juice, put the lid on and simmer for another 50 minutes on a low heat.
- Add the second third of the juice to the meat and continue to stew. Mix the vinegar and liqueur. Heat the butter and sugar in a second pan and let them caramelize slightly. Deglaze with the vinegar and liqueur mixture.
- Take the pan off the heat and let the orange slices steep in it for about 2 minutes. At the end of the braising time, take the legs out of the pan and let them cross in the oven. Keep the caramelized orange slices warm with.
- Degrease the stew, pour in the caramelized sauce and let the mixture simmer slightly. The rice should be soft but still have enough bite. Arrange rice with meat, orange slices and the sauce and enjoy. A light white wine goes well with it.
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