Ingredients

• 1½ oz butter
• 2 tablespoons oil
• 2 large chicken breasts cut into strips – also works well with turkey (about 12ozs)
• 1 very large onion or two smaller ones
• 8 fluid oz unsweetened orange juice (including the juice from the orange)
• Heaped teaspoon of mince garlic
• black pepper
• zest of an orange
• 6 fluid oz water
• 1 good chicken stock cube
• 4 sprigs fresh tarragon or 1 tablespoon dried tarragon

Method

1. Melt butter and oil in a pan. Brown chicken strips. Drain, remove
   from pan and put in the bottom of a 2pt casserole dish dish.
2. Chop onion put in the pan and cook in the remains of the butter
   and oil for 2 – 3 minutes.
3. Stir in orange juice, zest, water, stock cube, tarragon and fresh black
   pepper.
4. Bring to boil and then add to chicken.
5. Cover and cook in moderate oven for 1-1¼ hours Gas 4 – 170c

To Thicken Sauce

• 1 tbl. plain flour
• ½ oz sunflower margarine or butter.

1. Combine together in a small bowl
2. When casserole come out of the oven (very hot) drop little walnut
   size pieces into the sauce and quickly stir in.
3. Cool slightly, then stir in a couple of tablespoons of double cream, and decorate with fresh
   tarragon or parsley.
4. Serve immediately