ingredients
serves 6
6 chicken pieces
salt and pepper
1 tablespoon oil
2 tablespoons Butter
1 onion, peeled and sliced
1/4 cup flour
1 1/2 cups chicken stock
1 thin-skinned lemon, cut into slices
1 small, thin-skinned orange, cut into slices
2 bayleaves
1 level teaspoon sugar
sprig of watercress
method
1. Preheat oven to moderately hot, 190°C (375°F).
2. Sprinkle chicken joints with salt and pepper.
3. Heat oil and butter in a skillet and fry chicken quickly till golden brown. Drain well over pan and transfer to a casserole.
4. Add onion to fat remaining in the pan and cook gently for about 5 minutes, or until tender.
5. Sprinkle in flour and stir over gentle heat for 1 minute.
6. Remove pan from heat and gradually blend in stock.
7. Return to heat, bring to the boil and simmer for 2 minutes, stirring continuously.
8. Add lemon and orange slices and bayleaves. Season with salt, pepper and sugar and pour over chicken.
9. Cover closely with lid or foil and cook in centre of oven for about 45 minutes, or until chicken is tender, removing the lid 15 minutes before end of cooking time to allow top to brown.
10. Serve garnished with watercress.
