Receta Mint & Orange Peels Chicken
by Robert-Gilles Martineau
I love chicken! I probably eat some three times a week.
Not only is it to cook, but recipes are illimited.
Just found the following recipe in an old cookbook of mine:
Mint & Orange Peels Chicken!
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French
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Raciónes: 4 |
Wine and Drink Pairings:
White wine, beer
Ingredientes
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Chicken: 1 whole
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Butter: 100 g
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Onions: 2 large/finely chopped
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Chicken stock: 400 ml
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Chiselled (thinly cut) mint leaves: a quarter of a cup/50 ml
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Chopped coriander: a quarter of a cup/50 ml
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Chopped parsley and ciboulette (very thin leeks): 2 large tablespoons
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Orange juice: 2 oranges freshly pressed
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Grated orange skin (peel): 2 above
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Crushed walnuts: 50 g
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Salt & pepper: to taste
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Direcciones
- In a large thick pan (le Creuset style), drop 50 g of butter and cook onions on a strong fire until they become translucent. Lower fir to medium. Add chicken stock. Add salt and pepper. Put the chicken inside the pan. Cover with lid. Simmer for an hour.
- In a frypan, on a low fire, drop the other 50 g of butter and cook gently all herbs and half of the chiselled mint.
- Pour onto the chicken with the orange juice, grated orange skin and crushed walnuts. Let simmer again for 30 minutes.
- Cut the chicken and serve hot decoarated with the other half of chiselled mint.
- Best savoured with plain steamed rice or butter rice!
Receta Mint & Orange Peels Chicken
