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Brown the chicken portions in olive oil. Remove.
Braise the chopped red onion in olive oil with the celery and garlic, until softened.
Pour the chicken stock into a jug with the orange juice and sherry.
Add this to the pot and deglaze, scraping the bottom with a flat-edged wooden spoon or silicone spatula to get all the bits of flavour from the bottom into the stock.
Add the browned chicken back to the pot. Add the carrots, orange peel, thyme and bay leaves.
Season to taste with salt and black pepper.
Bring to a simmer and cook till the chicken is tender, about half an hour.
Thicken with dissolved cornflour and cook gently for a few minutes more.
Serve with steamed rice.