best technique/Chick,Legs/in Orange sauce.

Discussion in 'Food & Cooking' started by alexb, Oct 13, 2014.

  1. alexb

    alexb

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    Hi,

    this is a largely improvised dish, trying to use some good principles of cooking. And to improve my knowledge of principles I would like to ask some general advice.

    I have five chicken drumsticks and some orange juice and I want to incorporate them with either wine or Brandy.

    My first feeling is to brown the chicken legs in butter and a little olive oil +S&P. 

    I would like to incorporate onions and a touch of garlic.

    After removing the chicken I would sauté the onions and a pinch of garlic intill soft.

    I could then pour in 50% of my liquid which would be either  white wine, or some brandy . If I use both how could this be done or is it not recommended?

    After reduction of some of the alcohol I would place the chicken legs back in and pour the orange juice in with slices of ginger and dry tarragon stirring a little to mix . 

    Then it would go into the oven and cook at 350 or 375 for about 45 or 50 minutes. uncovered.

    Rice of course would accompany it .

    What do you think?

    and thank's to all.

    Alex 
     
    Last edited: Oct 13, 2014
  2. teamfat

    teamfat

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    Personally I would sweat the onions with about 3 - 4 cloves garlic, but that's just me.

    You may want to bbe careful about using wine. The orange juice will be quite acidic, and a dry, acidic wine might just be too much.

    mjb.
     
    tweakz likes this.
  3. french fries

    french fries

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  4. ordo

    ordo

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    I was never succesful with orange sauces. Tricky.

    Was thinking in using orange marmelade and brandy for a quick try. Opinions?
     
  5. ordo

    ordo

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    Check this technique:

     
  6. ordo

    ordo

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    Another technique with brown sauce (fond brun):

     
  7. ordo

    ordo

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    One more.

     
  8. alexb

    alexb

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    Last edited: Oct 15, 2014
  9. alexb

    alexb

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    What I am after is a pure simplification of the more sophisticated orange sauce. I sometimes pick up some chicken legs or thighs and throwing together some oranges some wine and fooling around with some other ingredients , I have made some nice results.for example I do not see the employment of onions and garlic or white wine . but they have made a nice result . brandy and wine I used this time was not bad either . 

    Next time I will omit the White wine and try a Grand Marnier perhaps .

     I am looking for a quick simplification of these recipes. Using principles of good cooking. Purhaps I should sear first and then roasted the chicken in the casserole dish  then , when done make the sauce afterward using a reduction of the cooking juices . 

    My way now is to cook everything together in the oven like a casserole( I am not saying this is better it's just what I've been doing). I am really interested in techniques here. I know I can go to my sources and find the perfect recipe for Orange sauce but I am more interested in cooking techniques and shortcuts for time saving.

    From what I can tell in the videos they use sugar, liquor , vinegar?, Oranges, orange zest, Chicken stock? ( I use chicken stock too)this time . 

    As I cook I like to strictly adhere to recipes, except for this one, which I am experimenting with.
     
  10. ordo

    ordo

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    Last edited: Oct 15, 2014