• 3 tbsp olive oil
  • 2 sliced onions
  • 8 chicken thighs
  • 1tbsp flour with salt and pepper
  • 300ml chicken stock
  • zest of 1 orange and juice of 2 oranges
  • 150ml sherry
  • 1tbsp worcestershire sauce
  • 300g mushrooms
  • 2 tbsp parsley


  • STEP 1
    heat oil in pan and fry onions until browned and transfer to a plate toss chicken in the flour and fry evenly til browned add the stock, onions, orange zest, orange juice, sherry and worcestershire sauce bring to the boil, reduce the heat, cover and simmer for 25 minutes
  • STEP 2
    stir in the mushrooms and cook for 5 minutes season with salt and pepper sprinkle over the chopped parsley serve

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