For 4 people: 1 Chicken – 4 Oranges – 1 Large Onion – 5 Cloves of Garlic – 500 gr of Mushrooms – 1 Red pepper – 4 Full tbsp. of double cream – Salt – Pepper – 1 tsp of Oregano – 1/2 tsp of Rosemary – 1/2 tsp of Sage – 3 tbsp. of Oil.
Cut the chicken into 8 or 10 pieces. Wash, dry, salt and pepper them. Place them in a large bowl making sure they are not one on top of the others. Sparkle chopped onion and garlic, oregano, sage, rosemary on these and mixed well, then pour over the juice from 3 of the 4 oranges. Cover the bowl with plastic wrap and let marinate for at least two hours.
Remove the chicken pieces from the marinade. Brown them with the oil on their two sides in a pot, preferably non-stick. Drain the marinade, reserve the juice, then add the onion and the garlic in the bowl. Cover and cook over moderate heat until the onion and the garlic gets soft; be careful not to let the garlic get burned because this would harm the flavor of the dish. Pour the juice of the marinade and in the pot, keep cooking until the chicken is almost done.
Add the cream, the mushrooms and the red pepper both cut in slices. Rectify the seasoning by adding some more salt and pepper if necessary. Cook for some five to 10 more minutes. Serve and decorate with slices of orange peels obtained from the remaining orange.
This dish goes well with rice, boiled or mashed potatoes.