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Chicken with Mandarins         HT  MC   60mins

Serves 4          Hot   Poultry  Alcohol  Dried Fruit  Nuts Main course



50g/2oz Sultanas

150ml/5fl.oz. Madeira

4 large Chicken pieces, halved

Salt and Pepper

2 teasp Paprika

5 tbsp Oil

1 x 400g/14oz tinned Mandarin Segments in Syrup

1 Garlic Clove, crushed

180ml/6fl.oz. Chicken Stock

1 heaped teasp Cornflour

2 tbsp Soy Sauce

1/2 teasp Ground Ginger

150ml/5fl.oz. Double Cream

25g/1oz Butter

50g/2oz Flaked Almonds




1. Place the Madeira in a bowl, add the sultanas and leave to macerate. Rub the chicken pieces with salt, pepper and paprika. Drain the mandarins, reserving the juice.


2. Heat the oil in a frying pan, add the chicken and brown on all sides. Add 120ml/4fl.oz. Of the mandarin juice to the pan together with the garlic and stock bring to the boil then cover and simmer for 40 minutes.


3. Add the sultanas and Madeira to the chicken and simmer for a further 10 minutes. Remove the chicken pieces to a warmed serving platter and keep warm.


4. Mix the cornflour with a little water and stir into the pan. Bring to the boil then add the soy sauce, ginger and mandarins. Stir in the cream and heat gently for a few minutes without  boiling.


5. Meanwhile, melt the butter in a small pan, add the almond flakes and cook gently until browned.


6. To serve - Pour the sauce over the chicken, sprinkle with the almonds and serve immediately.


More Chicken Recipes  |  General Prep & Cooking Times  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

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