I told you I'd share the recipe from tonight if it was successful. So here it is for you to try out in yours ... I was so happy to have it all done before we all split in separate directions - one kid to swim and one to her basketball game. A 5:30 pm gift!
Sicilian-Style Orange Chicken
Serves 6
3 1/2 pounds bone-in chicken legs, thighs, and breasts (I like to take the skin off for better visual)
Salt and freshly ground pepper
4 Garlic cloves
1 teaspoon dried oregano
1 cup of orange juice
2 teaspoons of corn starch
1 teaspoon of grated orange zest
1 tablespoon chopped fresh parsley
Pat the chicken dry with paper towels and arrange in a single layer in the crock pot. Sprinkle with salt and pepper to taste, garlic and oregano. Add 3/4 cup of orange juice. Cover and cook on low for 5 hours.
Remove the chicken to a serving platter. Cover and keep warm. Pour the chicken juices into a small saucepan. Bring to a simmer. In a small bowl, stir together the remaining 1/4 cup orange juice and the cornstarch until smooth. Add the cornstarch mixture to the saucepan and cook, stirring until smooth and thickened, about 1 minute. Stir in the orange zest. Pour the sauce over the chicken. Sprinkle with parsley and serve warm.
FYI: I didn't have the bone in chicken so I used boneless chicken breasts. They were wonderful as well but tomorrow when I food shop I will add it to my list. I served the chicken with roasted potatoes and carrots and the family did love it. Don't you love it when you introduce a new recipe and you see empty plates? A very happy moments for us busy moms! And that picture of fresh parsley up there? Still growing in my garden! :)
(recipe courtesy of "The Italian Slow Cooker")
3 1/2 pounds bone-in chicken legs, thighs, and breasts (I like to take the skin off for better visual)
Salt and freshly ground pepper
4 Garlic cloves
1 teaspoon dried oregano
1 cup of orange juice
2 teaspoons of corn starch
1 teaspoon of grated orange zest
1 tablespoon chopped fresh parsley
Pat the chicken dry with paper towels and arrange in a single layer in the crock pot. Sprinkle with salt and pepper to taste, garlic and oregano. Add 3/4 cup of orange juice. Cover and cook on low for 5 hours.
Remove the chicken to a serving platter. Cover and keep warm. Pour the chicken juices into a small saucepan. Bring to a simmer. In a small bowl, stir together the remaining 1/4 cup orange juice and the cornstarch until smooth. Add the cornstarch mixture to the saucepan and cook, stirring until smooth and thickened, about 1 minute. Stir in the orange zest. Pour the sauce over the chicken. Sprinkle with parsley and serve warm.
FYI: I didn't have the bone in chicken so I used boneless chicken breasts. They were wonderful as well but tomorrow when I food shop I will add it to my list. I served the chicken with roasted potatoes and carrots and the family did love it. Don't you love it when you introduce a new recipe and you see empty plates? A very happy moments for us busy moms! And that picture of fresh parsley up there? Still growing in my garden! :)
(recipe courtesy of "The Italian Slow Cooker")
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