Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chicken
Orange chicken
How it's done
Chicken
Heat the oil in a large frying pan. Season the chicken, brown the meat for approx. 5 mins. on each side. Remove the chicken, set aside.
Orange chicken
Sauté the onion and garlic in the same pan for approx. 4 mins. Rinse the orange with hot water and dab dry, peel the orange zest with a peeler and place in the pan. Segment the remainder of the orange. Add the potatoes to the onions and briefly continue cooking. Pour in the stock and 100 ml of orange juice, bring to the boil. Cover and simmer over a medium heat for approx. 15 mins. Return the chicken to the pan, simmer for approx. 5 mins. Mix the cornflour with the remainder of the orange juice, pour into the pan while stirring, reduce for approx. 2 mins. Remove the pan from the heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to gently warm the sauce; it must not boil.
| Tip: | Sauté 2 tbsp of finely chopped rosemary with the onions. |
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