Preparation time 10 minutes, cooking time 40 minutes.

1. Heat oil in large saucepan, cook chicken in batches until browned. Remove from pan.

2. Add garlic, stock, wine, rind, juice and rosemary to pan, bring to a boil.

3. Return chicken to pan. reduce heat, simmer uncovered about 20 minutes or until chicken is tender. Remove chicken from pan.

4. Add blended cornflour and water to pan, stir over heat until sauce boils and thickens slightly. Reduce heat, add cream and chicken. Stir until hot.

5. Serve with green beans and new potatoes if desired.

Serves 6, per serving 34.6g fat, 2321kj.