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Orange Chicken With Rosemary

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  Chicken quarters 4 Large
  Salt To Taste
  Butter 3 Ounce (75 Gram)
  Onions 2 Large, thinly sliced
  Orange juice 6 Fluid Ounce (500 Milliliter)
  Rosemary 1 Tablespoon, chopped
  Orange rind 1 Tablespoon, grated
  Cornflour 1 Tablespoon
  Water 1 Tablespoon

Rub the chicken pieces with salt and pepper.
Melt 50 g/2 oz of the butter in a flameproof casserole.
Add the chicken pieces and brown on all sides.
Remove from the casserole.
Add the remaining butter to the casserole with the onions.
Fry until they are soft but not brown.
Stir in the orange juice and bring to the boil.
Return the chicken pieces to the casserole with the rosemary and orange rind.
Cover and simmer for 30 to 40 minutes or until the chicken is tender.
Transfer the chicken pieces to a warmed serving dish.
Keep hot.
Dissolve the cornflour in the water and stir gradually, into the liquid in the casserole.
Simmer, stirring, until thickened.
Pour this sauce over the chicken and serve.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2064 Calories from Fat 1177

% Daily Value*

Total Fat 132 g203.7%

Saturated Fat 62 g309.9%

Trans Fat 0 g

Cholesterol 555.1 mg185%

Sodium 790.5 mg32.9%

Total Carbohydrates 97 g32.4%

Dietary Fiber 14.8 g59.2%

Sugars 41.4 g

Protein 122 g244.4%

Vitamin A 70.9% Vitamin C 264.3%

Calcium 31.7% Iron 40.3%

*Based on a 2000 Calorie diet

Orange Chicken With Rosemary Recipe