Pan Fried Chicken with Mushrooms recipe
ingredients
4 large chicken quarters
salt
pepper
2 tablespoons wine vinegar
6 tablespoons orange juice
2 tbsp (25 g) 1 oz butter
1 tablespoon oil
1 onion, finely chopped
2/3 cup (150 ml) 1/4 pt chicken stock
1 tablespoon orange marmalade
175 g (6 oz) button mushrooms, halved
4 tablespoons double cream (heavy cream)
chopped parsley and orange slices to garnish
salt
pepper
2 tablespoons wine vinegar
6 tablespoons orange juice
2 tbsp (25 g) 1 oz butter
1 tablespoon oil
1 onion, finely chopped
2/3 cup (150 ml) 1/4 pt chicken stock
1 tablespoon orange marmalade
175 g (6 oz) button mushrooms, halved
4 tablespoons double cream (heavy cream)
chopped parsley and orange slices to garnish
method
1. Cut the chicken quarters in half, removing excess bone where possible.
2. Rub the pieces with salt and pepper, then arrange in a shallow dish.
3. Sprinkle with the vinegar and orange juice and leave to marinate for at least 2 hours.
4. Drain the chicken pieces, reserving the marinade.
5. Melt the butter with the oil in a frying pan. Add the chicken pieces and onion and fry until the chicken pieces are browned on all sides.
6. Add the reserved marinade, the stock and marmalade and bring to the boil, stirring well.
7. Cover and simmer gently for about 20 minutes or until the chicken is tender.
8. Add the mushrooms and cook for a further 4 minutes.
9. Stir in the cream, adjust the seasoning and serve, garnished with parsley and orange slices.
2. Rub the pieces with salt and pepper, then arrange in a shallow dish.
3. Sprinkle with the vinegar and orange juice and leave to marinate for at least 2 hours.
4. Drain the chicken pieces, reserving the marinade.
5. Melt the butter with the oil in a frying pan. Add the chicken pieces and onion and fry until the chicken pieces are browned on all sides.
6. Add the reserved marinade, the stock and marmalade and bring to the boil, stirring well.
7. Cover and simmer gently for about 20 minutes or until the chicken is tender.
8. Add the mushrooms and cook for a further 4 minutes.
9. Stir in the cream, adjust the seasoning and serve, garnished with parsley and orange slices.
serving amount
serves 4
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