|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
Chicken with Mandarins HT MC 60mins Serves 4 Hot Poultry Alcohol Dried Fruit Nuts Main courseIngredients 50g/2oz Sultanas 150ml/5fl.oz. Madeira 4 large Chicken pieces, halved Salt and Pepper 2 teasp Paprika 5 tbsp Oil 1 x 400g/14oz tinned Mandarin Segments in Syrup 1 Garlic Clove, crushed 180ml/6fl.oz. Chicken Stock 1 heaped teasp Cornflour 2 tbsp Soy Sauce 1/2 teasp Ground Ginger 150ml/5fl.oz. Double Cream 25g/1oz Butter 50g/2oz Flaked Almonds
Instructions 1. Place the Madeira in a bowl, add the sultanas and leave to macerate. Rub the chicken pieces with salt, pepper and paprika. Drain the mandarins, reserving the juice.
2. Heat the oil in a frying pan, add the chicken and brown on all sides. Add 120ml/4fl.oz. Of the mandarin juice to the pan together with the garlic and stock bring to the boil then cover and simmer for 40 minutes.
3. Add the sultanas and Madeira to the chicken and simmer for a further 10 minutes. Remove the chicken pieces to a warmed serving platter and keep warm.
4. Mix the cornflour with a little water and stir into the pan. Bring to the boil then add the soy sauce, ginger and mandarins. Stir in the cream and heat gently for a few minutes without boiling.
5. Meanwhile, melt the butter in a small pan, add the almond flakes and cook gently until browned.
6. To serve - Pour the sauce over the chicken, sprinkle with the almonds and serve immediately.
More Chicken Recipes | General Prep & Cooking Times |
