How to make it

  • Heat the oil and butter in a large pan, then add the onions and brown sugar. Stir on a high heat until the onions become soft, this should take around 5 to 8 minutes.
  • Turn the heat down (2 - 3 on most electric hobs) and leave without stirring for 25 to 30 minutes until the onions start to look caramelised (the same colour as the brown sugar but NOT burned). They should not burn, however keep your nose peeled for any signs.
  • After the onions have caramelised bring the heat up and place the chicken breasts on top of the onions so that each piece is touching them as much as possible, turn over after 2 or 3 minutes, the chicken should brown slightly.
  • Sprinkle the sea salt and ground black pepper (to taste - you dont need too much) on the chicken.
  • Place the orange segmants on top of the chicken peices and cover with the fresh coriander.
  • Add the golden pepper and cover with the white wine.
  • Cook slowly in a pressure cooker on the hob or in a casserole dish at 180c for 1.5 - 2 hours.
  • Sauce should be think and chicken tender when cooked.
  • Serving suggestion: Serve with steamed basmati / wild rice mix (with a little salt and olive oil added while cooking) garnished with cherry tomatoes and freshly chopped basil.
  • [edit] I had this with asparigas (steamed for 3 - 4 minutes then cooked for 1 in butter with ground black pepper, course salt and garlic) that was yummy!

Reviews & Comments 4

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  • ejergens 11 years ago
    what is a knob of butter?
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  • cadavis 11 years ago
    This sounds like an awesome recipe, can't wait to try it. Have a Great New Year!!!
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  • kukla 11 years ago
    Does sound very good, SteakMonster. Thank you for sharing :)
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  • melsa102 11 years ago
    Sounds amazing! Bookmarked, I will be trying this one soon.
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