Orange Chicken Casserole recipe
ingredients
6 chicken joints
2 tablespoons plain flour
salt and freshly ground black pepper
50 g (2 oz) margarine or butter
1 tablespoon vegetable oil
300 ml (1/2 pint) dry cider or white wine
150 ml (1/4 pint) orange juice
1/2 teaspoon ground coriander
1/2 teaspoon dried tarragon or chervil
2 tablespoons plain flour
salt and freshly ground black pepper
50 g (2 oz) margarine or butter
1 tablespoon vegetable oil
300 ml (1/2 pint) dry cider or white wine
150 ml (1/4 pint) orange juice
1/2 teaspoon ground coriander
1/2 teaspoon dried tarragon or chervil
To serve
150 ml (1/4 pint) double cream
2 large oranges, peeled and sliced
50 g (2 oz) black olives, halved and stoned
2 large oranges, peeled and sliced
50 g (2 oz) black olives, halved and stoned
accompaniments
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method
1. Put the flour in a polythene bag and season with salt and pepper. Wipe the chicken joints dry with absorbent paper, place in the bag and shake until they are well coated.
2. Melt the margarine with the oil in a large flameproof casserole and fry the chicken joints until golden.
3. Pour the cider and orange juice into the casserole and add the coriander, tarragon and salt and pepper to taste. Cover and simmer over low heat for about 45 minutes, or until the chicken juices run clear when pierced with a skewer.
4. Transfer chicken and sauce to a rigid container, leaving headspace. Cool quickly, seal, label and freeze.
5. To serve: defrost in container overnight in the refrigerator, or for 4 - 5 hours at room temperature. Turn into a flameproof casserole and reheat gently until bubbling, stirring occasionally. Remove the chicken from the sauce with a slotted spoon, place in a warmed serving dish and keep hot. Boil the sauce until reduced, stir in the cream and adjust seasoning.
6. Pour the sauce over the chicken. Cut the orange slices in half, then arrange a few on the chicken and remainder around the dish. Scatter over olives and serve at once.
2. Melt the margarine with the oil in a large flameproof casserole and fry the chicken joints until golden.
3. Pour the cider and orange juice into the casserole and add the coriander, tarragon and salt and pepper to taste. Cover and simmer over low heat for about 45 minutes, or until the chicken juices run clear when pierced with a skewer.
4. Transfer chicken and sauce to a rigid container, leaving headspace. Cool quickly, seal, label and freeze.
5. To serve: defrost in container overnight in the refrigerator, or for 4 - 5 hours at room temperature. Turn into a flameproof casserole and reheat gently until bubbling, stirring occasionally. Remove the chicken from the sauce with a slotted spoon, place in a warmed serving dish and keep hot. Boil the sauce until reduced, stir in the cream and adjust seasoning.
6. Pour the sauce over the chicken. Cut the orange slices in half, then arrange a few on the chicken and remainder around the dish. Scatter over olives and serve at once.
serving amount
serves 6
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