Main Ingredients:

45ml/3tbsp olive oil
2 onions, sliced
8 skinless chicken thighs
15g/1tbsp plain flour, seasoned with a little salt and pepper
300ml/½pt chicken stock
grated zest of 1 orange
juice of 2 oranges
150ml/¼pt sherry
15ml/1tbsp Worcestershire sauce
300g/10oz button mushrooms, sliced
30g/2tbsp fresh parsley, chopped

Cooking Preparation of the Recipe:

1. Heat 30ml/2tbsp olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate.
2. Toss the chicken in the seasoned flour. Heat the remaining 15ml/1tbsp of oil in the pan, then add the chicken and fry until evenly browned. Add the chicken stock, onions and their juices, orange zest and juice, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat. Cover and simmer for 25 minutes until the chicken is tender.
3. Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary.
4. Just before serving, sprinkle over the chopped parsley and serve with boiled rice.

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