To make this creamy orange sauce for your chicken you’ll need these ingredients
8 chicken thighs or drum sticks45ml of brandy300ml of freshly squeezed orange juice3 spring onions chopped10ml cornflour90ml fromage fraissalt and pepper
Fry the chicken pieces without fat in a non stick or heavy frying pan turning until cooked and brown.
Stir in the brandy, orange juice and spring onions. Bring to the boil and simmer for quarter of an hour. Check the chicken is cooked by piercing with a sharp knife and seeing if the juices run clear.
Blend the corn flour with a little water, and then mix into the fromage frais. Sit this into a small saucepan and cook over a moderate heat until boiling.
Adjust the seasoning to taste and serve with boiled rice, pasta or a fresh green salad.
If you would like a more healthy option of this menu you can chose low fat fromage frais, which is much more healthier but tastes almost the same.
When choosing your organic chicken there’s a few things to bear in mind:
Is it local… While organic certification is a good indication of the quality of the meat you are buying it’s always worth going for the local option. As well as the environmental benefits of fewer food miles its more likely you’ll get a fresher chicken. Similarly the more you know about the farm where the chicken was bred the more likely you’ll find a chicken that was well looked after and as a consequence it should taste better.
Is it Organic Certified… While the conditions for organic certification are quite stringent and are criticized by some for being excessively complicated to achieve. However its one of the best indications of the quality of meat. Don’t be fooled by some of the better ‘taste’ or ‘premium’ meat on offer in supermarkets. Often the birds are treated just as badly as less expensive options but they cost quite a lot more.
8 chicken thighs or drum sticks45ml of brandy300ml of freshly squeezed orange juice3 spring onions chopped10ml cornflour90ml fromage fraissalt and pepper
Fry the chicken pieces without fat in a non stick or heavy frying pan turning until cooked and brown.
Stir in the brandy, orange juice and spring onions. Bring to the boil and simmer for quarter of an hour. Check the chicken is cooked by piercing with a sharp knife and seeing if the juices run clear.
Blend the corn flour with a little water, and then mix into the fromage frais. Sit this into a small saucepan and cook over a moderate heat until boiling.
Adjust the seasoning to taste and serve with boiled rice, pasta or a fresh green salad.
If you would like a more healthy option of this menu you can chose low fat fromage frais, which is much more healthier but tastes almost the same.
When choosing your organic chicken there’s a few things to bear in mind:
Is it local… While organic certification is a good indication of the quality of the meat you are buying it’s always worth going for the local option. As well as the environmental benefits of fewer food miles its more likely you’ll get a fresher chicken. Similarly the more you know about the farm where the chicken was bred the more likely you’ll find a chicken that was well looked after and as a consequence it should taste better.
Is it Organic Certified… While the conditions for organic certification are quite stringent and are criticized by some for being excessively complicated to achieve. However its one of the best indications of the quality of meat. Don’t be fooled by some of the better ‘taste’ or ‘premium’ meat on offer in supermarkets. Often the birds are treated just as badly as less expensive options but they cost quite a lot more.
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