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Coq à l'Orange with sweet potatoes and bell peppers vegetables

A deliciously juicy and fruity braise recipe for special occasions

Ingredients

  • 1 whole free-range chicken re- oven-ready
  • 250 ml freshly squeezed orange juice
  • 2 oranges
  • 50 ml orange liqueur
  • 100 ml maple syrup
  • salt & pepper
  • 2 tsp ground cinnamon
  • 2 cinnamon sticks
  • 2-3 twigs rosemary
  • 400 ml chicken stock
  • 50 g butter
  • 20 g cornstarch

For the vegetables

 

  • Red and orange peppers
  • 3-4 shallots
  • 5 mini chicory
  • 500 g sweet potatoes
  • Brown cane sugar
  • Olive oil

Preparation

  1. Preheat oven to 175° degrees top/bottom heat.
  2. Place the chicken in the roaster and season with salt, pepper and cinnamon.
  3. Cut the oranges into thumb-thick slices and about half an orange into 2-3mm thin slices.
  4. Place the thick orange slices around the chicken and the thin ones on top of the chicken.
  5. Add orange juice and then drizzle everything generously with maple syrup. Add rosemary and cinnamon sticks.
  6. Cook the chicken in a covered roaster for about 70 minutes.
  7. In the meantime, slice the sweet potatoes into thumb-thick slices, spread them on a baking sheet with baking paper and put a little cane sugar on each - place in the oven at 175° degrees for about 20 minutes.
  8. Then brown the chicken to your liking for 10-15 minutes without the lid - remove the thin orange slices for this.
  9. For the sauce, strain the stock through a fine sieve, deglaze with chicken stock, add orange liqueur and bring to the boil briefly.
  10. Thicken with a little cornstarch to the desired consistency.

 

For the vegetables:

  1. Cut bell pepper and shallots into fine strips and sauté in olive oil.
  2. Add halved chicory and cook everything for about 5 minutes.
  3. Season to taste with salt and pepper.

Unsere Weinempfehlung:

A Burgundy always goes well with this. Whether Pinot Noir or Pinot Blanc and Pinot Gris. Here, the aroma, the freshness as well as the elegance of the three "Burgundies" harmonize excellently with the finely spicy-fruity Coq a l'orange and let the taste of this braised dish come out perfectly. Our insider tip is the Blanc de Noir from Pinot Noir from the Laquai winery !

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