Chicken in Port Wine and Oranges

Chicken in port wine and orange juice. It was a hot day. I had invited my two sister-in-laws for lunch.

The big question??? What should I cook that would appeal to them with the mercury rising. Rice and Rotis a big no no. After much thought I decided to cook an old recipe that would be just right. It could be kept ready in advance which would give me ample time to chat with them since we were meeting them after a long time. Also spicey food was what one of them did not enjoy. 

Here then is what I cooked and they said they enjoyed.

Ingredients:

• 4 chicken legs.
• 3 oranges juice of the oranges. plus rind 1/2 tsp.
• 2 pkts baby corn.
• 100 gms french beans.
• 100 gms carrots.
• 1 bunch spinach.
• 1 beetroot.
• 2 large potatoes.
• 2 tbsp milk.
• 4 tbsp butter.
• 1/2 cup port wine.
• 1/2 cup chicken stock.
• 2 tbsp flour.
• 2 tbsp pepper.
• Salt to taste.
• 1 tsp chopped garlic.
• 2 tbsp raisins (kishmish).
• 2 tbsp almonds, roasted and flaked.

Method:

• Heat pan to smoking point add 2 tbsp oil and place the chicken legs.
•  Roast them on both sides till golden brown 
• Now pour the port and Flambe ( just tilt the pan towards the fire as it touches the alcohol it will catch fire. Step back a little and let the fire burn out the alcohol and leave the taste behind).
• Pour the chicken stock, orange juice and a few orange rind.
• Be careful with the rind the inner white portion should be avoided or else it will turn bitter.
• Add salt, pepper and kishmish
• Bake in oven at 250  for 20 mins.
• Remove from oven and keep the chicken pieces in a seperate bowl in a warm place.
• Just before serving boil the leftover juices and add flour mixed in water to make a thick sauce.
• Boil veggies beans, carrots and corn in salted water for 6mins. Strain run under cold water  and keep aside with some ice cubes.
• Boil beetroot and grate it add salt and lime juice to taste.
• Blanch spinach and puree to this add 1tbsp chopped garlic sauted in butter.
• Boil potatoes when warm peel and mash them . I used the puran machine.
• Add salt pepper, butter and 2tbsp milk to make a soft smooth paste.

Plating 

• Place the chicken pieces in the center and pour the hot sauce over them .
• To its left arrange the mixed boiled vegetables sauted in butter with a sprinkle of pepper.
• On the right place the grated beetroot, then the mashed potatoes and below the pureed spinach.
• Sprinkle flaked roasted almond on the chicken.

 

Serve with a bread of your choice. I served Focaccia Bread.