Chicken In Creamy Orange Sauce
|Chicken thighs/Drumsticks||8 , skinned|
|Brandy||45 Milliliter (3 tablespoon)|
|Orange juice||1⁄2 Pint (300 milliliter / 1 1/4 cups)|
|Spring onions||3 , chopped|
|Low fat fromage frais||90 Milliliter (8 tablespoon)|
|Black pepper||To Taste|
1. Fry the chicken pieces without fat in a non-stick or heavy pan, turning until evenly browned.
2. Stir in the brandy, orange juice and spring onions. Bring to the boil, then cover and simmer for 15 minutes, or until the chicken is tender and the juices run clear, not pink, when pierced.
3. Blend the cornflour with a little water then mix into the fromage frais. Stir this into the sauce and stir over a moderate heat until boiling.
4. Adjust the seasoning and serve with boiled rice or pasta and green salad.