I have cooked this chicken using fresh oranges as they are extremely cheap, sweet and juicy at the moment. If you want to save time, you could use a commercial orange juice, however I prefer squeezing my own and knowing there are no sweeteners or chemicals in it.
I have then added a creamy, cheese sauce to add on the top of each plate, and used boiled potatoes to mash in with these two rich sauces.
I have served it with a red cabbage salad complimented by a Wasabi mayonnaise and I also let the gravy sink into the salad.
Ingredients 8 chicken thighs or lovely legs mixed
300 ml freshly squeezed orange juice (about 3 -4 oranges)
3 tbsp brandy (optional but it gives it a rich taste)
1 - 2 spring onions
2 tsp cornflour
6 tbsp cream cheese
For the Salad Sliced red cabbage
1 carrot shredded or grated
1 apple, cut into pieces
1 spring onion
1 stick celery
Fry the chicken pieces in a non-stick frypan without any added oil, over a medium to low heat for about 10 minutes, turning frequently.
Juice your oranges using an electric juicer if possible as this gets out more juice than doing it by hand.
Stir in the brandy and orange juice.
Add the onions and bring to the boil.
Cover, turn down the heat to low and cook for about 15 minutes or till the chicken is tender -this could take a bit longer depending on the size of your chicken.
While this is cooking prepare your potatoes, and boil till they are soft.
Meanwhile make the salad by cutting up all the ingredients, and adding either mayonnaise, or wasabi mayonnaise.
Wasabi mayonnaise gives it that extra "twang"
Mix the cornflour with a bit of water and then mix it into the cream cheese.
Put this into a small pan and heat over medium heat until it is boiling. Season to taste.
Put some potatoes on each plate. Spoon the chicken and juices on top of the potatoes.
Add some of the cream cheese sauce to each plate, and serve.