Orange Chicken Pot Roast
Serves 4-6
Ingredients:
4 chicken thighs
4 chicken drumsticks
3 carrots (chopped)
1 large onion (sliced)
4 oz (113g) chopped mushrooms
8 baby sweet-corn (chopped)
1 orange cut into 6 pieces
2 pints (0.98 ltr) chicken stock
1 clove of garlic (crushed)
2 table spoons olive oil
2 large table spoons orange marmalade
1 dollop of unsalted butter
2 tsp of dried tyme
Salt & pepper to taste
Preparation:
Add the chicken pieces into a hot saucepan along with the oil and butter. Fry for approximately ten minutes, turning constantly until the chicken is browned all over.
Add the chicken to the Slow Cooker.
Drain off any excess fat from the pan (leaving stock) and add your crushed garlic, onion and mushroom; fry for a few minutes then add half of the chicken stock. Bring to the boil for a few minutes.
Add the mixture along with the rest of the ingredients to the cooker and set on low for 6-8 hours.
When nearly done, add thickener to suit and salt and pepper to taste.
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