25g butter
1 tablespoon oil
1 large onion
4 chicken quarters, skinned
50g flour
salt and pepper to taste
300 ml chicken stock
150 ml white wine
1 tablespoon Worcestershire sauce
finely grated rind and juice of 1 orange
50g sultanas
Heat the butter and oil in a pan, add the onion and fry gently for 5 minutes until soft. Drain and transfer to a casserole dish. Coat the chicken with flour, seasoned with salt and pepper, add to the pan and fry gently until lightly browned on all sides. Place in casserole, pour in the stock, then add the remaining ingredients. Cover and cook at 180 C for 1 hour or until the chicken is tender.
TO FREEZE:
Cool quickly, leave in the casserole or transfer to a freezer container seal and freeze.
TO RE-HEAT:
Reheat from frozen in a covered casserole in preheated oven 220 C for 45 minutes or until heated through.