Festive sherried chicken

Recipe from: 12/1/1993 12:00:00 AM
Ingredients 9
Servings 4
Time

Ingredients

  • sunflower oil for frying
  • 1
    large onion, chopped
  • 8
    chicken pieces
  • 250
    ml
    chicken stock
  • 60
    ml
    orange juice
  • 60
    ml
    raisins
  • 60
    ml
    pecan nuts
  • salt and milled black pepper
  • 90
    ml
    sherry
 

Method

 
Heat oil and sauté onion for a few minutes. Add chicken and brown on all sides. Add stock (made with 1 cube) and orange juice and bring to boil. Reduce heat, add raisins, nuts and seasoning and simmer for about 20 minutes. Increase heat, stir in sherry to taste and cook for a further 3 to 4 minutes. Serve with steamed vegetables and roast potatoes or rice. TOTAL KILOJOULE COUNT: 8 730 kJ (2 085 Cal). A portion: 2 185 kJ (520 Cal).
 

Read more on: poultry
 

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