- 850 g boneless & skinless chicken breast (or thigh), cut into 2 inches pieces
- 1 large onion, finely chopped
- 3 garlic cloves, chopped
- 1 carrot, chopped
- 1 tablespoon mustered
- 1 1/2 cups orange juice
- 1 tablespoon lemon juice
- 1/4 cup butter, cubed
- sugar
- 4 tablespoons all-purpose flour
- salt and pepper to taste
Preheat oven to 375 degrees F.
Place half a chopped onions and all the carrots in an 11 x 8 inch baking dish.
Lay the chicken pieces over the onions and carrots. Season with salt and pepper. Top with garlic and remaining of onions.
In a small bowl mix together the orange juice, lemon juice, 2-tablespoons sugar and mustered.
Pour over the chickens (chickens should be covered with the orange juice mixture, add more orange juice if needed).
Bake in preheated oven for 55-60 minutes. Remove from oven.
Then transfer the sauce from baking dish into a saucepan. Leave the chickens in the baking dish.
Add flour to the sauce and cook over medium heat until the sauce thickens, stirring constantly.
Place the butter on top of the chickens and sprinkle with 1-teaspoon sugar.
Return to the oven and bake for 15 minutes.
Remove chicken from oven and place on a serving dish. Pour the orange juice sauce over the chicken and serve.