In this dish, the orange is practically not felt, so you should not be afraid of the sour or sweetish taste of the stew.
It is necessary
- - 8 boneless, skinless chicken thighs
- - 6 potatoes
- - 1 onion
- - 1 orange
- - 1 tbsp. flour
- - ½ cup chicken stock
- - rosemary, fresh or seasoned
- - salt and pepper to taste
Instructions
Step 1
Separately, the chicken thigh must be cut in half and seasoned with salt and pepper to taste.
Step 2
Heat 2 tablespoons in a deep skillet. sunflower oil over high heat. Fry the chicken until golden brown on each side, then transfer to a plate.
Step 3
Onions must be cut into quarters of rings, potatoes into large pieces.
Step 4
From the orange you need to cut a couple of strips of zest and squeeze out the juice.
Step 5
Now put the onion in the pan and fry it over medium heat for about 3-4 minutes, stirring constantly. Then add flour to it and continue to fry, stirring occasionally, for a couple of minutes. Add rosemary and potatoes, broth and orange juice. The potatoes should be at least half in the liquid.
Step 6
Potatoes must be simmered until half cooked, about 15 minutes. After that, put the chicken in the pan and add finely chopped orange zest. Salt everything to taste.
Step 7
Cover the dish and simmer over low heat until potatoes and chicken are cooked.
Step 8
When serving, sprinkle with parsley and leftover orange peel.
