The last third of the marmalade jar is some how not as apetising as the first third.
This recipe came about one morning when I found a nearly finished jar lerking in the corner of the pantry.
Chicken Legs A L'Orange is now a family favorite - luckily, so is our family's most favorite brand of marmalade
, so we always have the essential ingredient on hand!
This recipe came about one morning when I found a nearly finished jar lerking in the corner of the pantry.
Chicken Legs A L'Orange is now a family favorite - luckily, so is our family's most favorite brand of marmalade
, so we always have the essential ingredient on hand!
Chicken Legs A L'Orange
Serves 4-6
Cook on low for 5 to 7 hours
4-6 chicken legs
1 cup orange juice
3-4 Tbsp marmalade
3-4 Tbsp marmalade
3 sticks of celery
1 small onion finely chopped
1 large green bell pepper (capsicum) chopped
4oz/100g mushrooms sliced
1 tsp dried parsley
freshly ground salt and pepper to taste
1 Tbsp cornstarch/cornflour to thicken juices before serving
Combine all ingredient except cornstarch into the slow cooker.
Cover and cook on low for 5 to 7 hours.
Check chicken juices are running clear then thicken sauce by adding 3 tablespoons of cooking liquid to a jug with 2 tablespoon of cornstarch, stir until smooth, add to slow cooker, turn to high for 15-30 minutes until thickened.
Serve over rice, couscous or creamy mashed potatoes with either salad or steamed seasonal vegetables.
Previous Post: Poach Salmon | Slow Cooker Salmon | How To Poach Salmon
Previous Post: Poach Salmon | Slow Cooker Salmon | How To Poach Salmon
