Orange Chicken Drumsticks and Pea Puree
April 22nd, 2007 | Category: Chicken
When it comes to cooking chicken, I like to experiment with different kinds of soaking mixtures.
This time around, I tried a mixture of onion juice, orange juice and brown sugar. The result was sweet and tangy. Deglazing and reducing the mixture to a sticky paste worked out great. Definitely recommended.
Orange Chicken Drumsticks and Pea Puree Recipe
- 4 chicken drumsticks
- 1 cup fresh orange juice
- 1/2 cup onion juice
- 1/4 cup brown sugar
- 4 tbsp butter
- salt and pepper to taste
- The night before… Grate 4 large onions, put them in a fine-meshed sieve and by pressing with the back of a wooden spoon, extract juices into a bowl underneath (yields approximately 1/2 cup of juice). Mix brown sugar with onion juice and orange juice until dissolved. Place the drumsticks in the mixture, cover and refrigerate overnight.
- The next day, put 2 tbsp of butter and drumsticks in a pan. Season the drumsticks to taste and cook over medium-high heat until lightly browned. Transfer them to an oven-proof dish, cover with aluminum foil and bake at 350F for 30 minutes.
- Discard the butter in the pan and deglaze the remains with the soaking mixture. Cook until the mixture reduces down to a thick sticky paste. Take off heat and add 2 tbsp of butter and mix. Pour over the drumsticks and serve with pea puree.