Chicken And Orange Casserole

2 medium onions, peeled and quartered
2 celery stalks, sliced
4 chicken pieces, skinned
1 tablespoon chopped herbs
3 tablespoons grated orange rind
5 tablespoons orange juice
150 ml/1/4 pine chicken stock
salt
freshly ground black pepper
Garnish:
1 orange, thinly sliced
watercress

Blanch the onions and celery in boiling water for 2 minutes. Put the chicken, celery and onion into a casserole, sprinkle over the herbs, orange rind and juice, and add die stock. Add salt and pepper to taste. Cover tightly and cook in a preheated moderate oven (180C/350 °F, Gas Mark 4) for about 1 hour, until the chicken is tender. Serve garnished with orange slices and watercress.

SERVES 4