MOO I MADE IT!

Sweet-Chicka-Dee

Posted on: October 11, 2008

Easy Baked Chicken with Orange and mustard sauce, originally uploaded by mooimadeit.

Last night I tried out a fantastically easy recipe I found on the Destitute Gourmet website. I recently bought a couple of the DG books – the recipes are so simple, but really tasty and as the name suggests, shows you can cook gourmet tasting food without spending a fortune. Their first book has some great tips in ‘Making Meat Go Further’ if you want to reduce the amount of meat you have in your meals without losing flavour.

Anyway I found this recipe in an old September 2007 newsletter they have on their website.

It’s especially good if you grow thyme in your garden and have lots to hand. We just grow ours in a self watering pot at our house and it has formed a mini hedge over the past year. The fragrance of chicken, thyme and orange wafting through the house while this was cooking was just divine!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Easy Baked Chicken
with Orange and mustard sauce

by Destitute Gourmet
This is a very forgiving dish, so good for beginners or people in a rush. It’s very tasty with rice, couscous or potato cakes. Use as many drumsticks as you need for the people you are serving.

Costs under $10.00

8 – 10 chicken drumsticks – (I usually allow 2 per person)
1 onion chopped
Handful of fresh thyme sprigs or 2 big pinches of dried thyme
350ml water
2 tsp chicken stock powder
Zest and juice of 2 oranges
2 heaped tsp wholegrain mustard
¼ cup lite sour cream

Preheat the oven to 190°C
Sling the chicken drumsticks into a roasting pan and cook for 15 minutes- shake the pan occasionally and when the fat begins to run add the chopped onion.
Cook for 5-10 minutes until onion is soft.
While the chicken is cooking prepare the chicken stock. Place the stock powder in a heatproof jug or bowl and add 350 ml boiling water. Stir in the wholegrain mustard, Thyme, orange juice and zest and add to the pan with the chicken. Return the pan to the oven and cook for approximately 20 minutes. The chicken should be golden on the outside and the chicken juice when you prick the meat with a knife should be clear. There should be lots of orangey, chickeny liquid in the pan. If you have left the chicken a bit long and the liquid has evaporated add some hot water to the pan and swirl it around a bit, this will help make more sauce.
Remove the chicken pieces from the pan and stir in the lite sour cream. Serve the sauce over the chicken.

Variations: Orange and mustard chicken tray bake
Add 1 cup mixed veg to the pan 5 minutes before cooking is complete, cook for a few minutes then stir in 1 – 1 ½ cups couscous instead of the sour cream. Mix it into the pan juices then return the pan to the oven for 5 minutes or until couscous has absorbed all the liquid. Serve in bowls garnished with chopped parsley.

Gluten free: ensure stock powder is gluten free and serve with gluten free accompaniments such as rice or potatoes

Dairy free: Omit sour cream; cook the sauce longer so it evaporates and thickens a little more, its still lovely spooned over chicken and rice or couscous

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1 Response to "Sweet-Chicka-Dee"

Awesome! Destitute Gourmet now bookmarked, thankyouverymuch! Food is the one thing we never like to have to economise on but it’s going to have to happen while we save and having a bit of a poke around on the site I see LOTS of stuff to get excited about cooking… that menu plan thing they do is good too.

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