Citrus Chicken

(SERVES 4)

• 1 large orange
• 4 chicken portions, skinned as much as possible
• 45 ml/3 tbsp plain (all-purpose) flour
• Salt and freshly ground black pepper
• 25 g/1 oz/2 tbsp low-fat spread
• 2 leeks, sliced
• 1 small onion, sliced
• 1 chicken stock cube
• 175 g/6 oz button mushrooms
• 5 ml/1 tsp dried thyme
• Chopped parsley

To Serve:

• Sesame Seed Wedges
• Glazed Carrots

Thinly pare the rind from the orange. Cut into thin strips and reserve. Halve the orange and squeeze out all the juice. Make up to 600 ml/1 pt/ 2 ½ cups with water. Toss the chicken in the flour with a little salt and pepper. Melt the low-fat spread in a flameproof casserole (Dutch oven), add the chicken and brown all over. Remove from the pan with a draining spoon. Add the leeks and onion and fry (saute) quickly to brown. Blend any remaining flour with a little of the orange juice and water. Stir in the remainder and add to the pan. Crumble in the stock cube. Bring to the boil, stirring. Return the chicken to the pan. Add the mushrooms, half the orange rind, the thyme and a little more salt and pepper. Cover and cook in a preheated oven at 180degree C/350degree F/gas mark 4 for 1 ½ hours or until the chicken is really tender. Taste and re-season if necessary. Sprinkle over the remaining orange rind and the parsley and serve with Sesame Seed Wedges and Glazed Carrots