Orange Chicken with Broccoli Vegetables

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1.

Wash the thyme, pat dry and, except for something to garnish, chop. Also wash the chicken, pat dry and inside and out Season the outside with salt, pepper and thyme. Place in a roaster and distribute 20 g of fat in flakes on the chicken.

2.

In the preheated oven (electric stove: 200 ° C / Gas: Level 3) Fry for 1 - 1 1/4 hours. Peel the onions and carrots, cut roughly into pieces and spread around the chicken. After about 30 minutes, coat the chicken thickly with jam.

3 .

Thoroughly wash 1 orange, rub dry and peel off the peel in fine strips with a Julienne knife. Put aside. Then peel 2 oranges so that the white skin is completely removed.

4.

Cut oranges into slices. Halve the slices except for two. Squeeze the rest of the oranges (approx. 1/8 liter of juice). After about 45 minutes, cover the chicken with the two whole slices and deglaze with the orange juice and stock.

5.

Braise until done. In the meantime, clean and wash the broccoli and cut into florets. Cover and cook in a little boiling salted water for about 8 minutes. Roughly chop the walnuts. Heat the remaining fat in a pan and roast the walnuts in it.

6.

Add orange slices, fry briefly and fold in the drained broccoli. Arrange the chicken and vegetables on a platter and keep warm. Pour the stock into a saucepan through a sieve. Bring to the boil, sprinkle in the sauce binder while stirring and bring to the boil again briefly.

7.

Add the orange julienne and season with salt, pepper and possibly a pinch of sugar. Serve the chicken garnished with parsley, thyme and orange wedges. Add extra sauce. Boiled potatoes taste good with it.