ingredients
serves 4
4 chicken quarters
salt
freshly ground black pepper
1/3 cup butter
2 large onions, thinly sliced
2 cups orange juice
1 tablespoon fresh rosemary,
chopped
1 tablespoon grated orange rind
1 1/2 tablespoons cornstarch dissolved in 1 tablespoon water
method
1. Rub the chicken quarters all over with salt and pepper. Melt 1/4 cup of the butter in a deep skillet with a lid. Add the chicken quarters and brown on all sides. Remove them from the pan.
2. Add the remaining butter to the pan. When it has melted add the onions. Fry until softened, then stir in the orange juice, rosemary and orange rind. Bring to the boil.
3. Return the chicken quarters to the pan. Cover the pan and simmer for 30 - 35 minutes or until the chicken quarters are cooked through. Transfer them to a warmed serving dish and keep hot.
4. Boil the liquid in the pan for 3 minutes. Stir in the cornstarch and cook, stirring, until thickened. Pour this sauce over the chicken and serve.
