• 1 oven-ready chicken, about 1.75 kg/4 lb, jointed into 6
• 50 g/2 oz butter
• ½ lemon, thinly sliced

Trim the chicken pieces neatly. Heat the butter in a frying pan, add the chicken and fry gently to brown. Lift the chicken from the pan and arrange in a casserole with the slices of lemon.

Peel and finely chop the onion. Heat the oil in a saucepan, add the onion and cook gently for a few moments until the onion is tender. Measure the remaining ingredients for the sauce into a basin. Blend well and then add to the onion in the pan. Stir to mix, bring up to the boil and simmer for 5 minutes. Draw the pan off the heat and pour the sauce over the chicken joints.

Cover the casserole and place in the centre of a moderate oven (180 °C., 350 °F., Gas Mark 4) and cook for 1 hour. Spoon the chicken and sauce into a hot serving dish before you take it to the table.