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Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.