Chicken with tangerine sauce

Carolyn Robertson

Ingredients

4	Chicken breasts, skin removed (Main)
3 Tbsp	Olive oil
2	Tangerine
½ cup	Red wine
1	Red onion, large, finely chopped
¼ cup	Redcurrant jelly
1 cup	Chicken stock
2 Tbsp	Fresh oregano, chopped

Directions

1. Preheat oven to 190C.
2. Season chicken all over with salt and pepper.
3. Heat a large frying pan, add the oil and brown the chicken breasts over a moderately high heat for 2-3 minutes on each side.
4. Remove chicken to an oven pan.
5. Halve tangerines and squeeze out the juice.
6. Scrape out the remaining flesh and discard, then thinly slice the rind.
7. Place the tangerine rind, onion, red wine and tangerine juice in the same frying pan in which the chicken was browned and simmer hard for 3-5 minutes to reduce the liquid by half.
8. Stir in the redcurrant jelly and the stock and bring to the boil until the jelly melts.
9. Season with salt and pepper and pour the sauce over the chicken pieces.
10. Bake for 15 minutes, basting regularly until chicken is tender. Serve scattered with oregano.