Mandarins need a large with a thick rind.

Carefully cut away the top. It will have a cover.

Recoverable teaspoon of the pulp of tangerines. Half immediately you can eat.

I'm from the whole pulp in a blender blend puree. Half muttered and drank the juice. The other half according to your desire. The original recipe also need to drain, but I left with pulp. That is, for the marinade we need about 150 ml of juice.

From the thigh, remove the skin. You can use fillet, but I decided to make the dish a little fatter.

Cut into pieces.

The chicken goes to Mandarin pulp. Add 1 tbsp soy sauce Kikkoman. It is necessary to remove excess tangerine smell. Gives a very pleasant smell and taste. Optionally add salt and pepper. Since Mandarin is sweet, that salt is essential, even despite the presence of soy sauce.

Mushrooms cut and fry slightly with onions, is possible without it. Fry literally 1 min to ensure that the mushrooms gave a stronger flavor.

In tangerine barrels stacked mushrooms from the marinade and then take out the chicken and put on top. Sprinkle with dried rosemary. Cover with tangerine lids and foil. Lately I instead of foil use a sleeve for baking, cut off desired size and just put it on top form. Perfectly prevents scorching. In addition, due to the transparency you can see everything. Put into the oven for 20 mins at 220 deg. and then for 10 minutes at 180 degrees. In the process of roasting will stand out juice, which is necessary to fill our kegs in the process of baking, but I did as soon as the mandarins were ready.