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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