|Butter||1 Ounce (About 25 Grams Or 2 Tablespoon)|
|Oil||1 Tablespoon (About 15 Milliliter)|
|Onion||1 , peeled and sliced|
|Seasoned flour||2 Ounce (About 50 Grams Or 0.5 Cup)|
|Chicken stock||1 Pint (About 550 Milliliter Or 2.5 Cup)|
|White wine||1 Pint (About 150 Milliliter Or 5/8 Cup)|
|Worcestershire sauce||1 Tablespoon (About 15 Milliliter)|
|Sultanas/Raisins||2 Ounce (About 50 Grams Or 1/3 Cup)|
1 Preheat the oven to 180Â°C, 350Â°F, gas 4.
Thinly pare the orange rind and cut it into thin strips.
Squeeze the juice.
2 Heat the butter and oil and fry the onion gently until soft but not browned.
Remove with a draining spoon and place in an oven-proof casserole.
3 Toss the chicken in the seasoned flour, and fry until evenly browned.
Add to the casserole with the stock, wine, Worcestershire sauce, orange strips and juice and sultanas or raisins.
4 Cover the casserole and cook in the preheated oven for 1 hour.
5 Transfer to a heated serving dish and garnish with sprigs of watercress.
Serve with cauliflower.