Oranges

Cut chicken into small portions, skin on. Make basic stock with remainder and onions / garlic fried until translucent. Thighs work well. Fry chicken pieces in butter with a little olive oil to prevent burning, in batches turning occasionally until golden brown and cooked through adding more butter / oil as needed. Put chicken in casserole dish and sock up remainder of oil frying garlic / onions lightly, add fine orange zest at last minute. Transfer to casserole dish. Add stock and juice of several sweet oranges. Season as desired. Cover and cook in oven at low heat removing lid to reduce after 45 minutes. Serve with rice and green vegetables, garnish with toasted flaked onions and dried redcurrants.