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Chicken Juliet

creative.chef's picture
  Orange 1
  Butter 1 Ounce (About 25 Grams Or 2 Tablespoon)
  Oil 1 Tablespoon (About 15 Milliliter)
  Onion 1 , peeled and sliced
  Chicken pieces 4
  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)
  Watercress sprig 1

1 Preheat the oven to 180°C, 350°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.

Recipe Summary

Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 533 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 5.8 g28.8%

Trans Fat 0 g

Cholesterol 123.8 mg41.3%

Sodium 334.2 mg13.9%

Total Carbohydrates 38 g12.7%

Dietary Fiber 2.5 g10%

Sugars 16.9 g

Protein 38 g75.7%

Vitamin A 7.4% Vitamin C 42.1%

Calcium 7.3% Iron 17.4%

*Based on a 2000 Calorie diet

Chicken Juliet Recipe