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  3. Baked Chicken Thigh with Orange Demi-glace
  1. Recipes

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?”

Baked Chicken Thigh with Orange Demi-glace

Ingredients

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Baked Chicken Thigh

  • Chicken Thighs 1500 g
  • KNORR Italian Herb Paste 1.5kg 150 g
  • Corn Oil 150 ml

Orange Demi-Glace

  • KNORR Demi Glace Brown Sauce Mix 1kg 80 g
  • Water 800 ml
  • Orange Compound 200 ml

Before Serving

  • New Potatoes, roasted 300 g
  • Baby Vine Tomato 200 g
  • Asparagus, blanched 200 g
  • Baby Corn 200 g
  • Orange Segments 100 g

Preparation

  1. Baked Chicken Thigh

    • Marinate chicken thigh with Italian Herb Paste and corn oil.
    • Chill for 4hrs.

  2. 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.

  3. 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.

    Ingredients

    −
    +

    Preparation