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Andalucian Chicken With Oranges


  • 4 chicken thighs

  • 4 chicken breasts

  • 1 lemon

  • 3 oranges

  • 4 cloves

  • 75g/3oz Serrano ham (including the fat), or pancetta,

  • thyme sprigs, finely sliced

  • 4 tbsp olive oil

  • 450g/1lb pickling onions or small shallots, peeled

  • 1 glass dry fino sherry or manzanilla sherry

  • salt and freshly ground black pepper


  • 1.

    Heat the oil in a roomy casserole dish. Fry the breasts and thighs until brown all over.

  • 2.

    Scrub the lemon and oranges and chop into chunks. Poke some cloves into the peel of the oranges.

  • 3.

    When the chicken is brown remove it from the casserole dish. Fry the onions, cloves and fruit for five minutes until the onions are brown.

  • 4.

    Meanwhile, roll the ham into bundles and secure with thyme stalks.

  • 5.

    Remove half the onions and fruit and reserve.

  • 6.

    Put the chicken back into the dish.

  • 7.

    Add the wine and a glass of water to the casserole dish. Let it bubble up, adding salt and pepper then add the bundles of ham on top of the chicken pieces.

  • 8.

    Turn down the heat and cover for 20-30 minutes.

  • 9.

    Remove the chicken pieces and keep them warm along with the reserved fruit and onions.

  • 10.

    Boil up the fruit and onions and mash until the sauce is jammy and thick.

  • 11.

    Serve each piece with its own sauce on a thick toasted slice of country bread rubbed with a little garlic.

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