Orange Tarragon Chicken

I think I first cooked this dish in South Africa in 1975

and it is a delicious meal to serve to your guests and the family love it as well.

Utensils

Casserole dish with lid

Chopping board

Sharp knife

Measuring jug

Measuring spoons

Roasting dish for flaked almonds

Small bowl for chopped parsley

Ingredients:

• 3 tablespoons olive oil
  
• 6 chicken breasts, skinless and de-boned
  
• Large carton orange juice (Sanguinello – blood oranges) or simply squeeze 3 juice of three oranges and cut the fourth one into neat segments)
  
• 5 red onions, chopped
  
• 4 -5 tablespoons dried tarragon
  
• 2-3 tablespoons thickening granules
  
• 2 glasses of white wine
  
• 2 x Chicken stock cubes
  
• Large carton plain greek style yoghurt
  
• Toasted flaked almonds
  
• Plenty of parsley to garnish

Method

1.  Heat two tablespoons of the oil in a heavy based frying pan, and fry the chicken breasts until golden, remove and set aside.
 

2.  Add the onions and cook until soft, adding a little more oil if needed. 
 

3.  Now add the herbs, wine, orange juice and stock cubes stirring well.  Return the chicken to the pan and lay on top. Adjust the amount of liquid by adding as much orange juice as you want.
 

4.  Put the casserole into the oven for about half an hour, remove and thicken the gravy by adding some thickening granules.
 

5.  Serve with yoghurt piled on top each chicken breast, a handful of toasted flaked almonds and finally a sprinkling of chopped parsley.   Also final garnishing using the segments of one fresh orange.
 

6.  Serve with new or mashed potatoes and petit pois.