4 chicken breast, or 6 chicken thighs without skin
300 ml chicken stock
1 large onion, peeled and roughly chopped.
150 ml fresh orange juice
50 ml orange liqueur, (optional)
1 sprig rosemary, large, leaves only
1 tsp cornflour, heaped
- Preheat the oven to 200C.
- Pan-fry the chicken in a little olive oil just to brown each side, then set aside in an oven-proof dish.
- Fry the onion until translucent, adding the fresh rosemary leaves at the last minute, then reduce the heat.
- Pour on the chicken stock, orange juice and liqueur. Add salt to taste.
- Simmer for 3 minutes.
- Remove about 30 ml of liquid with a spoon and mix with the cornflour.
- Pour the cornflour mixture back into the pan with the bulk of the sauce, still simmering, and stir for 1 minute until the mixture thickens.
Pour the sauce over the chicken so that it covers it.
- Pop in the oven and cook for 25-30 minutes.
Serve with brown rice and vegetables of your choice.
My husband loves it if I do this using pickled rather than fresh onions, as it gives it a nice tangy taste. If I use the orange liqueur, which is sweet, using pickled onions takes the edge off the sweetness. Remember to preheat the oven before you start preparing the dish.