Poulet A L'Orange (Chicken with Orange)

Orange is one of the most common and delicious fruit in this world, that is if it's ripe... In my opinion, I want my orange ripe and sweet, though in different countries, there are variations of oranges and the best way to eat an orange belonging to a different genum or whatever is unripe dipped in salt. When I was a kid, everytime I'm sick, I always get an orange because it contains Vitamin C, there are other fruits that have more Vitamin C compared to orange, but the said fruit is the popular one, so get over it. When I have a flu, I eat orange, when I'm having travel sickness, I sniff the peel of this small green kind of orange (dalanghita), when I have other kind of sickness, I drink orange soda called Royal Tru Orange partnered with Sky Flakes (cracker). I have so many fond memories of oranges, and this article made me miss my parents so much because everytime I'm sick, they're the one who automatially buy oranges, my favoorite is this small kind of orange called ponkan, it's very sweet and juicy. When I was in Qatar, I got sick for two weeks after being exposed to the Arabian Winter in the desert of Doha because of ATV riding, and no matter how horrible I felt during that two weeks, I felt like a kid again because my parents were there to take care of me, and yes, they bought me oranges... No matter how hellish the situation is, once you're being taken care of your loved one, all the pain and sorrow disappears because you know someone cares for you. With orange or no orange, I will gladly be sick again as long as my parents will be the one who is going to take care of me. I'm in my twenties, and I don't care for proclaiming that statement because it's true, I love my parents.

Ingredients:

1/3 Cup Butter

4-8 Chicken Thigh

2 Onions, peeled and sliced into rings

4 Carrots

3 Cups Dry White Wine

1 Bouquet Garni

Salt

Pepper

2 Oranges

1 tsp Arrowroot

Juice of 2 Oranges

1 tsp Sugar

Direction:

On a casserole, melt the butter then add the onions, carrots and chicken, fry until the chicken became golden brown, turn frequently to avoid burning. Pour the wine, bring it to the boil, let it simmer until the liquid is reduced slightly. Add the bouquet garni, salt and pepper. Lower the heat then cover the casserole, let it simmer for 1 1/2 hours or until the chicken is tender. Bast it occasionally while cooking the dish. On the other hand, peel the orange, make sure that the white veiny stuff are all removed, plunge the orange into a boiling water and blanch for 5 minutes. Drain and dry thoroughly using a kitchen towel, set it aside. On the casserole with chicken, add 1 tsp of arrowroot, juice of 2 oranges and 1 sugar. Add salt and pepper to adjust the flavour. Plate it, take a picture before eating. Bon Appetit Mes Amis : )