Add a little occasion motivation to the supper table with this sangria chicken traybake formula. The red wine and squeezed orange keeps the chicken flavorfully soggy and transforms into a clingy coat once cooked
Fixings
250ml red wine
2 oranges, 1 zested and squeezed, 1 cut
½ tbsp dull earthy colored sugar
1 tbsp olive oil
2 tsp new thyme leaves, generally hacked
8 chicken drumsticks, skin on
700g yams, stripped and cut into 4cm pieces
1 enormous fennel bulb, cut into thick cuts
1 red pepper, finely cut
1
Preheat the broiler to 200°C/fan 180°C/gas mark 6. Combine the wine, squeezed orange and zing, sugar, oil and thyme. Spot the chicken, yams, fennel, pepper and orange cuts on a 40 x 30cm heating plate or two littler plate to permit the sauce to thicken and the chicken and potatoes to brown pleasantly. Pour over the wine blend and season.
2
Spot in the broiler for 55 minutes to 60 minutes, turning partially through and ensuring the wine marinade has gotten clingy and transformed into a coating. Eliminate the orange cuts in the event that they start to brown excessively fast. Serve right away.
1 hour 5 minutes
COOKING TIME
an hour
Planning TIME
5 minutes
SERVES
4
