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Chicken with
Mandarins��������
HT� MC�� 60mins
Serves
4��������� Hot�� Poultry�
Alcohol� Dried Fruit� Nuts Main course
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Ingredients
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
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Instructions
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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.
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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.
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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.
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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.
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5.
Meanwhile, melt the butter in a small pan, add the almond flakes and cook gently until browned.
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6.
To serve - Pour the sauce over the chicken, sprinkle with the almonds and serve immediately.
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More
Chicken Recipes� | �General Prep & Cooking Times��
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