1 chicken
10g speck or bacon, chopped
50g butter or margarine
2 tbsp of oil
1/3 cup of port or sherry
2 sweet juicy oranges
2 cloves garlic or 1 heaped tbsp crushed garlic
1 small bunch continental parsley, chopped
salt and pepper

Wash and clean the chicken thoroughly.

In a large pot sautée the speck or bacon, garlic and parsley in the oil and margarine.

Place the chicken in the pot and brown the chicken all over, then add a little water, salt and pepper.

Cover the pot and simmer on low fire until the chicken is cooked, turning the chicken over a couple of times.

Add the wine and simmer for 1 min. Turn off the fire.

Cut the chicken into pieces while it is warm.

Strain the pot juices into a jug and add the juice of two sweet oranges. Pour this stock over the chicken before serving.