Serves 6
4 lb (1.8kg) oven-ready chicken, jointed
2 oz (50g) butter
1 small orange
Barbecue sauce
1 medium-sized onion
1 tablespoon oil
2 oz (50g) soft light brown sugar
1 level tablespoon cornflour
2 teaspoons made English mustard
1 teaspoon Worcestershire sauce juice of 1/2 lemon
1 X 21/4 oz (64g) tin concentrated tomato puree
1/2 pint (300m1) water
salt and freshly milled pepper
Trim chicken pieces. Melt the butter in a frying pan over loy healt. When hot and foaming, add the chicken pieces and fry for 10 minutes, turning occasionally, until brown all over. Meanwhile, peel and slice the orange. Peel and finely chop the onion for the sauce. Heat the oil in a saucepan over low heat, add the onion and fry gently for 5 minutes to soften but not brown. Transfer the chicken to a casserole, add the orange slices and keep hot.
Combine the brown sugar, cornflour, mustard, Worcestershire sauce, lemon juice, tomato purée and water in a mixing bowl and season with salt and pepper. Add to the onion and bring to the boil, stirring all the time, then lower the heat and simmer for 5 minutes, stirring occasionally.
Pour the sauce over the.chicken, cover casserole with a lid and cook in an oven heated to 350°F (180°C) or Gas no. 4 for 1 hour. Serve straight from the casserole or spoon chicken and sauce on to a warmed serving platter. Serve with buttered rice and a crisp green salad.