Chicken legs in orange sauce

Name: Chicken legs in orange sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 225 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Potatoes; 800 g Savoy cabbage; 1 Onion; 2 TABLESPOONS Butter or margarine; 200 ml Vegetable broth (instant); 4 Stem(s) Thyme; 200 ml Poultry stock; 4 TABLESPOONS Orange liqueur; 3 TABLESPOONS Orange marmalade; 7-10 Tbsp Oranges and herbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 225 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Potatoes
800 g Savoy cabbage
1 Onion
2 TABLESPOONS Butter or margarine
200 ml Vegetable broth (instant)
4 Stem(s) Thyme
200 ml Poultry stock
4 TABLESPOONS Orange liqueur
3 TABLESPOONS Orange marmalade
7-10 Tbsp Oranges and herbs

Directions

1
Wash the legs and pat dry. Heat oil. First fry the legs in the oil thoroughly on all sides. Season with salt and pepper. Fry for about 30 minutes at medium heat until done. Peel and wash the potatoes and boil them in salted water for about 20 minutes.
2
Clean, wash and cut the savoy cabbage into fine strips. Peel and finely chop the onion. Melt the fat. Sauté onion and savoy cabbage in it. Fill up with stock, season with salt and pepper. Cook for about 10 minutes at medium heat.
3
Wash and chop the thyme. Deglaze legs with stock and orange liqueur, remove. Add thyme, heat jam in stock and mix. Season to taste with salt and pepper. Arrange chicken legs with savoy cabbage and potatoes in portions.
4
Serve garnished with oranges and fresh herbs.