Chicken with orange marmalade and celery

Name: Chicken with orange marmalade and celery
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 4 TABLESPOONS + 100 ml orange juice; 2 TABLESPOONS Orange marmalade; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 small chicken fillets (approx. 120 g each); 300 g waxy potatoes; 1 untreated orange; 400 g Celeriac; 1 TABLESPOON Olive oil; 6 Stem(s) Lemon thyme; 1 TABLESPOON Cornstarch

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

4 TABLESPOONS + 100 ml orange juice
2 TABLESPOONS Orange marmalade
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 small chicken fillets (approx. 120 g each)
300 g waxy potatoes
1 untreated orange
400 g Celeriac
1 TABLESPOON Olive oil
6 Stem(s) Lemon thyme
1 TABLESPOON Cornstarch

Directions

1
For the marinade, mix 4 tablespoons of orange juice and orange marmalade, season with salt and pepper. Wash the meat, dab dry and place in the marinade. Wash the potatoes and boil in plenty of water.
2
Wash the orange, rub dry and cut off 2 slices. Use the rest of the fruit for other purposes. Peel, wash and cut celery into strips. Heat the oil in a pan, remove the meat from the marinade, dab dry and fry in the hot oil on each side for about 3 minutes.
3
Remove meat from the pan and keep warm. Briefly fry the orange slices on each side, remove and add to the chicken. Fry the celery in the pan, add 100 ml orange juice and 100 ml water.
4
Bring to the boil, simmer for about 5 minutes and season with salt and pepper. Wash the thyme, shake dry and, except for something to garnish, pluck leaves from the stalks. Stir starch into 2 tablespoons of water until smooth.
5
Thicken the sauce with it, bring to the boil again. Drain the potatoes and cut into slices. Arrange potatoes, meat, orange and vegetables with sauce on plates. Sprinkle with thyme leaves and garnish with the rest of the thyme.