Baked Chicken Thigh with Orange Demi-glace
Add some rich and tangy flavour to your next baked chicken masterpiece. With a delightful combination of herbs and zest, this recipe will surely have your guests asking, “What’s your secret sauce?”
Ingredients
Baked Chicken Thigh
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Chicken Thighs 1500 g
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Corn Oil 150 ml
Orange Demi-Glace
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Water 800 ml
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Orange Compound 200 ml
Before Serving
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New Potatoes, roasted 300 g
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Baby Vine Tomato 200 g
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Asparagus, blanched 200 g
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Baby Corn 200 g
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Orange Segments 100 g
Preparation
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Baked Chicken Thigh
- Marinate chicken thigh with Italian Herb Paste and corn oil.
- Chill for 4hrs.
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Orange Demi-Glace
- Heat up water in stock pot.
- Slowly whisk in Demi Glace Brown Sauce Mix.
- Bring to boil and simmer for 5mins.
- Add in orange compound.
- Set aside for later use.
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Before Serving
- Preheat oven at 160°C.
- Bake chicken thigh for 30mins.
- Transfer baked chicken thigh onto plate.
- Serve with new potato, baby corn, asparagus, orange segments and Orange demi-glace.
