October 01, 2020



Butter -  2 tbsp

oil - 2 tbsp

Chicken quarters -4

Large onion - 1

Frozen orange juice- 150 ml

Water - 1/4 pint

Chicken stock cube - 1

Fresh tarragon - 4 sprigs (chopped)

Baste occasionally with orange juice.


Corn flour - 1 tbsp

Soured cream - 125 ml


  • Melt butter and oil in a flameproof casserole dish and brown the chicken quarters thoroughly on all sides. 
  • Remove from dish and, if desired, skin chicken; keep on one side.
  • Chop onion finely and cook gently for 2-3 minutes in butter and oil.
  • Stir in concentrated orange juice, water, stock cube and tarragon.
  • Bring to boil and chicken.
  • Cover with lid or foil and bake in a moderate oven for 1 1/2 hours until chicken is tender.
  • Remove chicken and place down the centre of an oval serving dish.
  • Skim off any excess fat from the sauce.
  • Blend the cornflour with 2 tablespoons water and add to the sauce.
  • Return to the boil and cook for 2-3 minutes stirring continuously. 
  • Cool slightly and stir in the soured cream.
  • Pour over chicken and decorate with fresh tarragon or parsley.

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