Chicken with Orange and Mint
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcaXHaJ2qf03-L5noM3oXz6uoAOzUutAN-ZjEYDl8yXAbhKAcn8vni5Me1R0W5A28fQQS0En3yjC4NPyl9ejWILK6bpl0ryqMsUL7qkOiI2ZtrYzLSl304RX-29iIXRhX7RYFwLwQmsAqj/w400-h259/Chicken+with+Orange+and+Mint+2.jpg)
This dish is based on a Spanish recipe that I found while wandering about in my usual dazed manner many years ago. The original was a rich sauce that usually accompanied duck and contained buckets of cream. Times change and if I made that original sauce today then everybody I know would look horrified and refuse to eat it. So this is a much lighter and fresher version that keeps the unusual and attractive flavours without all the fat. You don't have to thicken the sauce at all but, if you prefer a classic, thicker result then, rather than add cream, just add a spoonful or two of cornflour let down with either a little of the sauce or water or deploy whatever thickener you prefer. (I tend to use a little Ultratex if I really need to thicken sauces these days). A quick note on the ingredients: Sherry vinegars can vary quite a lot in acidity and, in this case, a less acidic style works best. A PX (Pedro Ximenez) vinegar is ideal. You could leave out the orange liqueur, but it does a