Orange Tarragon Chicken Recipe |
||
|
You will need..... 1 1/2 oz. butter
2 tablespoon salad oil
4 chicken quarters
1 large onion
6 1/4 oz. can frozen orange juice
Preparation Time 1/4 pint water
30 minutes
1 chicken stock cube
4 sprigs fresh tarragon, chopped or,
Cooking Time
1 tablespoon dried tarragon
120 minutes
1/2 oz. corn flour
5 oz. carton soured cream
Oven setting
350ºF ; Gas Mark 4
Melt butter and oil in a flameproof casserole dish and brown chicken
quarters thoroughly on al sides. Remove from dish and, if desired, skin
chicken; keep on one side.
Chop onion finely and cook gently for 2-3 minutes in butter and oil. Stir
in concentrated orange juice, water, stock cube and tarragon. Being to
boil and add chicken. Cover with lid or foil and bake in a moderate oven
for 1.5 hours until chicken is tender. Baste occasionally with orange
sauce.
Remove chicken and place down the centre of an oval serving dish. Skim off
any excess fat from the sauce. Blend the corn flour with 2 teaspoon water
and add to the sauce. Return to the boil and cook for 2-3 minutes stirring
continuously. Cool slightly and stir in the soured cream. Pour over
chicken and decorate with fresh tarragon or parsley. Serves 4
Quick Tip
Soured cream is not dairy cream which is off; it is carefully soured
commercially giving fresh delicate flavor. Fresh cream can be soured
successfully by adding a little lemon juice.
|
||