Nutty Chicken with Water Chestnuts

(SERVES 4)

• 4 chicken portions, skinned as much as possible
• 15 ml/1 tbsp sherry
• A few grains of artificial sweetener 25 g/1 oz/2 tbsp low-fat spread
• 1 bunch of spring onions (scallions), diagonally sliced
• 175 g/6 oz button mushrooms, quartered
• 225 g/8 oz/1 small can water chestnuts, drained and quartered
• 600 ml/1 pt/2 ½ cups chicken stock, made with 2 stock cubes
• 15 ml/1 tbsp soy sauce
• 30 ml/2 tbsp cornflour (cornstarch)
• 30 ml/2 tbsp walnuts, chopped

To Serve:

• Chinese Leaf and Mango Salad

Place the chicken in a shallow dish. Drizzle with sherry and add a few grains of artificial sweetener. Toss to coat and leave to marinate for 2 hours. Melt the low-fat spread in a flameproof casserole (Dutch oven). Add the chicken and brown on all sides. Remove from the pan with all draining spoon. Add the spring onions and mushrooms and cook, stirring, for 2 minutes. Add the water chestnuts, stock and soy sauce. Return the chicken to the pan and bring to the boil. Cover and transfer to a preheated oven at 180degree C/350 degree C/350degree F/gas mark 4 for 1 ½ hours or until really tender. Lift out the chicken on to warmed plates and keep warm. Blend the cornflour with a little water and stir into the cooking liquid. Bring to the boil and cook for 2 minutes, stirring. Spoon over the chicken, sprinkle with the chopped walnuts and serve with Chinese Leaf and Mango Salad.