Baked Chicken Thigh with Orange Demi-glace

Name: Baked Chicken Thigh with Orange Demi-glace
Yield: 1
Ingredients: 1.5kg Chicken Thigh; 150.0g Knorr Italian Herb Paste 1.5kg; 150.0ml Corn Oil; 80.0g Knorr Demi Glace Brown Sauce Mix 1KG; 800.0ml Filtered Water; 200.0ml Orange Compound; 200.0g Veg, Baby corn; 200.0g Asparagus, chopped & blanched; 200.0g Cherry Tomatoes; 300.0g Potato, peeled and cut, medium cube, deep fried; 80.0g Oranges

Baked Chicken Thigh with Orange Demi-glace – - Recipe

With a delightful combination of herbs and tangy flavors, this recipe will surely have your guests asking, “What’s your secret sauce?”

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Baked Chicken Thigh

Chicken Thigh 1.5 kg
Knorr Italian Herb Paste 1.5kg 150.0 g
Knorr Italian Herb Paste 1.5kg

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Per Piece (Tub) RM0.00

Per Carton (6 x 1.5 kg) RM0.00

Product added to cart: Knorr Italian Herb Paste 1.5kg

Recommended Retail Price
Corn Oil 150.0 ml

Orange Demi-Glace

Knorr Demi Glace Brown Sauce Mix 1KG 80.0 g
Filtered Water 800.0 ml
Orange Compound 200.0 ml

Before Serving

Veg, Baby corn 200.0 g
Asparagus, chopped & blanched 200.0 g
Cherry Tomatoes 200.0 g
Potato, peeled and cut, medium cube, deep fried 300.0 g
Oranges 80.0 g

Main Course

Chicken

With a delightful combination of herbs and tangy flavors, this recipe will surely have your guests asking, “What’s your secret sauce?”

...

Preparation

Baked Chicken Thigh
- Marinate chicken thigh with Italian Herb Paste and corn oil.
- Chill for 4hrs
.
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.
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.