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This is a nice easy and popular chicken dish that I love to cook at Zibibbo and home. This recipe uses the best part of the chicken in my opinion; the legs with the bone in - it keeps them nice and juicy. If your preference is for chicken breast then go ahead and use them, but cut the cooking time down by half, otherwise they will end up really dry.
Pre-heat the oven to 180 C.
Heat the oil in a large heavy-based frying pan over medium-high heat. Brown the chicken in 2-3 lots for about 5 minutes each time (or until well browned). Sit them in a large roasting tin and set aside.
Pour off all but about 1 tablespoon of oil from the pan and reduce the heat to medium. Add the butter and onion and cook until the onion is lightly golden (about 8 minutes).
Add the carrot, celery and bay leaf and cook for 10 minutes, or until the vegetables are softened and lightly golden.
Pour in all the sherry and cook for 1 minute, then add the orange zest, orange juice and stock. Bring to the boil, stirring well to scrape up any cooked-on bits.
Pour the liquid and vegetables over the chicken and bake for 1 – 1 ¼ hours, or until the chicken is almost cooked through.
Remove from the oven and cover the chicken to keep it warm. Pour the roasting juices into a small saucepan, skim off any oil that settles on top of the sauce, then bring to the boil and allow to boil for 20 minutes, or until reduced and thickened slightly.
Pour the sauce back over the chicken, scatter with the olives and orange segments and allow to bake for a further 10 minutes.
Remove from the oven and place 1 leg on each plate. Cover with sauce, olives and oranges. Accompany with steamed rice.
St. Clair Pioneer Block 10 -- Twin Hills 2007
Rippon Jeunesse 2007
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