1 (3 lb.) chicken, quartered or 3 whole chicken breasts, halved
1/2 orange
1 c. chopped carrot
1 c. celery
2 tbsp. minced onions
1/2 tsp. thyme
1/2 tsp. pepper

SAUCE:

4 tbsp. butter
4 tbsp. flour
2 1/2 c. chicken broth or stock
3-4 tbsp. cream
Chopped parsley

Rub chicken with orange. Place in a large saucepan or Dutch oven. Barely cover with boiling water. Add vegetables and seasoning, cover and simmer gently until chicken is tender, about 45 minutes. Remove chicken and vegetables from stock and reserve. Keep vegetables and chicken warm.

For Sauce: Melt butter in saucepan and stir in the flour. Cook for a few minutes, stirring. Add chicken stock or broth, bring to a boil, stirring constantly. Reduce heat and simmer 15 minutes, stirring occasionally. Reduce heat. Remove chicken from skins and cut into large serving pieces. Place chicken in sauce and heat gently for 10 minutes. Serve with bed of hot rice topped with reserved vegetables. Garnish with parsley.