Chicken drumsticks will turn out to be very juicy and more flavorful if cooked in the oven with some herbs and orange sauce.
Ingredients for cooking:
- freshly squeezed orange juice (one and a half glasses);
- sprigs of fresh tarragon (four pieces);
- refined peanut butter (36 ml);
- chicken drumsticks (eight pieces);
- thick homemade sour cream (125 ml);
- sifted potato starch (23 g);
- strong chicken broth (125 ml);
- large white salad onion (one piece).
Cooking chicken drumstick with herbs
Place a large skillet with high sides on a medium-high heat, pour in enough peanut butter, as soon as it is hot, add washed and dried chicken drumsticks. Fry them until light golden brown with occasional stirring, as soon as the drumsticks are ready, transfer them to a dish covered with a paper towel.
Chop the peeled onions in half rings, send them to the pan and fry for three minutes in the oil left after the chicken drumsticks.
Chop the tarragon, send it to the pan, add the potato starch, stir, pour in the chicken broth and orange juice. Stir again, then heat the tarragon and orange sauce over low heat for ten minutes.
Prepare a baking dish, put the fried drumsticks in it, pour in hot orange sauce, cover with cling foil. Send the dish to the oven and bake the chicken drumsticks in orange sauce at 180 degrees for about a quarter of an hour.
As soon as the drumsticks are ready, transfer them to a serving dish, then pour the remaining orange sauce into a small saucepan, add sour cream, stir and bring to a boil.
Drizzle over the baked chicken drumsticks with hot orange sauce, then serve the cooked dish with boiled crumbly rice.