Today a recipe for a meat main course: orange chicken drumsticks.
The drumsticks are the main course that my children would eat every day, so I have to make them often, but I try to change at least the way of cooking them to vary a little. Sometimes I make a nice baked chicken, other times I prepare them in a pan with a slightly sweet orange sauce that goes very well with the savory and spicy flavors of the herbs we add during cooking.
Few and simple ingredients, as I like, are ideal for making this delicious chicken that stays tender and doesn’t become tough or dry, to be eaten with a fork and dipped in the tasty sauce that’s created, and perhaps mopped up with some excellent homemade semi-wholemeal bread or re-milled semolina bread.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, All Seasons
- Energy 299.71 (Kcal)
- Carbohydrates 8.49 (g) of which sugars 4.65 (g)
- Proteins 39.73 (g)
- Fat 12.21 (g) of which saturated 4.09 (g)of which unsaturated 8.12 (g)
- Fibers 1.28 (g)
- Sodium 442.24 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Orange Chicken
- 1.76 lbs chicken, drumsticks, with skin, raw
- cup water
- 1 clove garlic
- 1 sprig rosemary
- 1 pinch salt
- 1 grind pepper
- 2 oranges (juice about 5 fl oz)
- 2 teaspoons cornstarch
Tools
- 1 Skillet
- 1 Juicer
Let’s Prepare the Orange Chicken in a Pan Together
In a non-stick pan, put a peeled and halved garlic clove along with a sprig of rosemary, and let the pan heat up, then add the chicken drumsticks and let them brown on one side, turn over and brown on the other.
When the chicken drumsticks are browned on all sides, season with salt and pepper, then add water which should not completely cover them but reach a maximum of halfway up their height, lower the heat and cover with a lid. Now let them cook for about twenty minutes, turning occasionally. Meanwhile, squeeze the oranges.
In a small bowl, combine the orange juice with the cornstarch and mix, when the chicken drumsticks are cooked and the meat easily separates from the bone, remove the lid and let a crust form. Now pour the juice into the pan, let it thicken for about half a minute, then turn off the heat.
The chicken is ready to be served with a nice side of raw fennel and oranges or gratin fennel without béchamel. Snap a photo of your chicken and post it on social media tagging me (a curly head who messes instagram and facebook) and let me know which side dish you chose.
A Curly Head Recommends
You can make the same recipe using lemon or use chicken breast instead of drumsticks, in which case the cooking time will be much faster, and no cooking liquid will be needed, just a drizzle of olive oil.
