Orange chicken: a tender and fragrant second dish!

INGREDIENTS
Extra virgin olive oil
1 clove of garlic
Rosemary
7 pieces of chicken
100ml (1/2 cup) of white wine
Salt
Pepper
140ml (1/2 cup) of blood orange (juice)
1 red orange (zest)
7g (1 tbsp) of cornstarch

METHOD
1. In a pan add the olive oil, garlic, and rosemary and arrange the chicken pieces. Let the chicken brown for a few minutes, turning it as soon as it changes color.
2. Pour the white wine, season with salt and pepper, and pour the red orange juice. Let it cook for 30-40 minutes on low heat.
3. When the chicken has become soft, remove it from the pan and add the orange zest, orange juice, and cornstarch. Mix for a few minutes until the sauce thickens.
4. Serve the chicken on a plate and pour the sauce on top. Decorate with red orange pieces.
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