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Recipe Detail Page
Roasted Marmalade Chicken
Winter 2011
This dish has huge flavour, making it a real winner for a dinner party. I like to serve it with quinoa and a carrot-parsnip stir-fry.
Serves 4
¼ cup (50 mL) 3-Fruit or Seville Orange Marmalade
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) Dijon mustard
1 tsp (5 mL) chopped fresh rosemary
3 tbsp (45 mL) vegetable oil
4 chicken breasts on the bone, skin-on
Salt and freshly ground pepper
1 tbsp (15 mL) unsalted butter
2 cups (500 mL) thinly sliced onions
1 cup (250 mL) chicken stock
1 Preheat oven to 400°F (200°C).
2 Combine marmalade, balsamic, mustard and rosemary. Divide in half. Whisk 1 tbsp (15 mL) of oil, reserving remainder, into half of mixture. Brush marmalade mixture with oil onto the chicken breasts. Season breasts with salt and pepper.
3 Heat remaining 2 tbsp (25 mL) oil and butter in a large ovenproof skillet on medium-high heat. Add onions to pan and sauté, stirring for 1 minute or until just beginning to soften. Add stock and remaining marmalade-mustard mixture. Bring to boil. Place chicken breasts skin-side up over onions.
4 Bake uncovered for 35 to 40 minutes or until juices run clear, basting chicken with sauce occasionally.
5 Remove breasts and bring sauce to boil. Boil until sauce thickens, about 2 minutes. Return chicken to reheat and serve with sauce.
Serves 4
