Chicken Legs A L'Orange | Easy Chicken Crock Pot Recipe

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! 

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 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.

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