Sunday, 7 May 2017

Clementine chicken

Or tangerine chicken. Or even orange chicken.  #anythingwillwork

Had a friend (Wendy, dear dear Renee's daughter, my age, ex-teacher, great reader, lovely sense of humour and as caring as her wonderful mother....) to lunch.  It had to be a slow-cooker job as we were in church all morning, so....

Chicken.6 - 8 thigh fillets
6 small clementines
1 small onion
1 carton (284ml) single cream

Brown 6 - 8 thigh fillets or chicken breasts with one finely chopped onion in butter.
While it is cooking, place three sliced clementines (the kind that are DIFFICULT to peel, not the kidn with loose skin) and four small new sprigs of rosemary at the base of the cooker.
Put the chicken on top, add another couple of tiny clementines, sliced, season.
Deglaze the pan with a little water - perhaps 50ml or a little more.
Cook for 4 hours on high.

Mix a large tablespoon of cornflour with a little cream. Add a ladle of juice/stock from the slow cooker, stir, return to slow-cooker. Heat up remainder of a 280ml carton of single cream in the microwave until hot but not boiling, add to slow-cooker. Let cook for a further 20 minutes if there is time, tasting and adjusting seasoning with a squeeze of lemon juice and more salt if required.

Absolutely delicious served with rice and mixed salad.

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