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 thyme
         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 crock-pot.

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 crock-pot 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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