Orange grouse

Name: Orange grouse
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1, 2 kg); 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l Orange juice; 4 TABLESPOONS Campari; 3/8 l clear chicken stock (instant); 1 Branch rosemary; 2-3 Bay leaves; 7-10 Tbsp Peel of 1 untreated orange; 1 package (250 g) chunky tomatoes; 1-2 TABLESPOONS sauce thickener; 150 g green olives stuffed with paprika

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1, 2 kg)
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l Orange juice
4 TABLESPOONS Campari
3/8 l clear chicken stock (instant)
1 Branch rosemary
2-3 Bay leaves
7-10 Tbsp Peel of 1 untreated orange
1 package (250 g) chunky tomatoes
1-2 TABLESPOONS sauce thickener
150 g green olives stuffed with paprika

Directions

1
Divide chicken into 8 parts, wash and pat dry. Heat the oil in a casserole. Brown the chicken parts on all sides for about 15 minutes and season with salt and pepper. Add orange juice, Campari and 1/4 l broth.
2
Add the rosemary branch, bay leaf, orange peel and tomatoes and braise in a closed pot for about 30 minutes. Little by little pour on the remaining chicken soup. Add the olives about 5 minutes before the end of the cooking time.
3
Sprinkle in sauce thickener and bring to the boil again. Season orange chicken with salt and pepper.