Citrus Chicken

Recipe Ingredients

225		Pickling onions
2 tablespoons	30ml	Vegetable oil
4		Chicken breast fillets - with skin on (125
		To 150)
150		Fresh chicken stock - or made with cube
2 teaspoons	10ml	Freshly grated fresh root ginger
1 teaspoon	5ml	Garlic clove - finely chopped (large)
2 teaspoons	10ml	Wholegrain mustard
1 teaspoon	5ml	Finely grated lemon zest
1 teaspoon	5ml	Finely grated orange zest
3 tablespoons	45ml	Lemon juice
3 tablespoons	45ml	Orange juice
2 tablespoons	30ml	Clear honey
		Salt and freshly ground black pepper
2 sections		Fresh thyme - (2-3)
2 teaspoons	10ml	Cornstarch

Recipe Instructions

1. Put the pickling onions into a bowl and cover with boiling water. Leave for 2-3 minutes. Drain, then remove the skins from the onions using a sharp knife.

2. Heat the oil in a large, flameproof casserole. Add the onions and cook for a few minutes until golden brown. Add the chicken breasts and brown on both sides. Reduce the heat and cook gently, uncovered, for 15 minutes.

3. Put the remaining ingredients, except the thyme and cornstarch, into a jug and mix together. Pour over the chicken. Add the thyme, cover and cook for 15-20 minutes until the chicken is cooked.

4. Remove the chicken and onions and place in a warm serving dish. Blend together the cornstarch and 2 teaspoons water and stir into the cooking juices. Heat gently, stirring until it has thickened. Season to taste. Pour the sauce over the chicken and serve with boiled potatoes and a green vegetable.

Suggested Wine: Tesco Cape Chenin

Source:
Tesco Recipe Collection, Issue Two 1997

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