| 1 | This very seasonal dish - both mandarines and pomegranates are well into their seasons now - is simple but unusual. |
| 2 | segment 2 mandarines, being careful to remove as much pith as possible, and if possible remove the seeds. |
| 3 | remove the fatty pads from the cavity of a chicken and put the chicken in an ovenproof dish, preferably a glass chicken roaster to maximise final moistness. |
| 4 | Surround the chicken with the mandarine segments and a few sprigs of thyme. |
| 5 | Halve and juice 3 more mandarines and pour the juice over the chicken. |
| 6 | Juice half a pomegranate and add. |
| 7 | Season. |
| 8 | Roast in a 190 c oven for about an hour or until the juices run clear when the thickest part of the thigh is pierced with a skewer. |
| 9 | If not using a glass roaster with a lid, baste at intervals during cooking. |
| 10 | meanwhile cut another pomegranate into quarters and twist each wedge to help free the seeds. |
| 11 | Coax them out and reserve. |
| 12 | Work together a tablespoon of softened butter and a tablespoon of plain flour (to make a buerre manie). |
| 13 | when the chicken is cooked, remove it and the mandarine segments to a serving dish and keep warm. |
| 14 | skim the sauce if necessary, then simmer it and add the beurre manie in small pieces, whisking all the time until it is sufficiently thickened. |
| 15 | Taste the sauce for seasoning and pour over the chicken and mandarines. |
| 16 | Scatter the pomegranate seeds over the mandarine segments and serve. |
