We don’t know if the same thing will happen to you as it did to us, but we never get tired of cooking. chicken stew in a casserole and vary depending on the season and what we have in the fridge. While we’ve ditched a lot of the deep fryer lately to make wings, thighs, breasts, and even a whole chicken, what we love about stews has no name. Therefore, today we could not help but take a few photos while we were preparing to invite you to try our recipe for chicken casserole in own juice with orange, sage and rosemary flavors.
It couldn’t be easier to make and what can I say about the result, it’s perfect for dipping bread, so don’t forget to stop by the bakery for a good loaf or loaf. If you have the opportunity to buy fresh peas in a pod, do not skip, otherwise you can use frozen peas, although it will also be delicious with finely chopped green asparagus chicken thighs with orange sauce, sage and rosemary.
By the way, many of you will discover the power Orange peel in the kitchen, take advantage before the end of the national campaign to have this citrus fruit stock up on peel every time you eat an orange. You can grate it or finely peel it so as not to lose albedo, or you can store it in a container, freeze, dry… and thus it will be ready to eat. sweet and savory recipes. Do you want us to give you some advice about this?
Ingredients (serves 4)
- 8-10 chicken thighs
- 1 leek
- 3 garlic cloves
- 120 grams of Ribeiro wine
- 200 grams of chicken broth
- orange peel
- 8 sage leaves
- 2 sprigs of rosemary
- without extra virgin olive oil
- s / n salt
- with freshly ground black pepper
- 1 teaspoon ground niora
- 240 grams of fresh peas (you can also frozen).
Clean the chicken thighs and remove the skin. Cleans very well leek cutting the greenest part crosswise so that the leaves separate and the water removes all the remnants of the earth. Then cut it into thin julienne. Peel the garlic cloves and chop them.
Prepare wine (you can use other white wine to taste) and chicken broth. Orange peel can be grated or cut with a vegetable peeler, removing the orange part of the skin (without albedo). Wash and dry aromatic herbs, remove fresh peas from their pods.
Heat up a saucepan with a little extra virgin olive oilAdd chicken thighs to brown on all sides over high heat and season to taste. When the chicken is browned, lower the heat and add the leeks and garlic, sauté over low heat and add the flavors, orange zest, sage and rosemary.
When the leek becomes soft, wet with wine and increase the heat to medium heat, let it evaporate, and then moisten with chicken broth, bring to a boil, cover the pan and reduce the heat, cook for about half an hour, turning the drumsticks from time to time. chicken time.
When about five minutes remain, add the ground burrow and peas, then cover the pan, keeping the lid on, and bring to a boil. If you want to reduce the broth further, open the pot at the last minute, raise the heat slightly, and keep stirring so the broth doesn’t dry out.
Finish and presentation
Serve braised chicken thighs with peas and their sauce seasoned with ribeiro white wine, orange, sage and rosemary, accompanied by good artisan bread and good salad you will have a complete menu, perfect for enjoying a healthy, nutritious and light meal. Bon appetit!
c/s = soup spoon
c/p = dessert spoon
c/c = coffee spoon
c/n = required amount