Chicken From Provence

1 clove garlic, peeled and crushed
4 x 175 g/6 oz chicken pieces, skinned
lemon juice
Sauce:
100 g/4 oz button mushrooms, wiped
25 g/1 oz chopped onion
120 ml/4 fl oz unsweetened apple juice
120 ml/4 fl oz wine vinegar
120 ml/4 fl oz tomato juice
salt
freshly ground black pepper 1 teaspoon cornflour (optional)

Rub the crushed garlic over the chicken flesh. Put the chicken under a preheated hot grill and cook for about 25 minutes, turning frequently and using the lemon juice for basting.

Meanwhile, put all the sauce ingredients in a saucepan, except the cornflour, and simmer, uncovered, for 25 minutes. Add salt and pepper according to taste.

For a thicker sauce, mix the cornflour with 2 teaspoons cold water. Stir into the sauce and simmer for another 3 minutes.

Place the chicken portions on a heated serving dish, pour the sauce over and serve.

SER VES 4