Spiced Orange Marmalade Chicken

Week night meals become a little more sophisticated when a pan sauce is involved. With little prep time and a handful of pantry staples, it’s the perfect solution for a comfort food craving.

Tonight’s inspiration comes from one of our latest products – Orange Carrot Marmalade. While many desserts came to mind when developing this product, this savory dish might just take the cake. The shredded bits of carrot give chicken thighs some color while the brown sugar, ginger and orange liqueur caramelize into a wonderful glaze. Try serving with a simple side, like roasted Brussels sprouts or couscous.

Spiced Orange Marmalade Chicken

SpicedOrangeMarmaladeChicken_OrangeCarrotMarmaladerecipe_G

Ingredients:

  • 6 bone in, skin on chicken thighs (about 2 1/4 pounds)
  • 2 Tablespoons light olive oil
  • Salt and pepper

For the sauce:

  • 1/2 cup white wine (such as chardonnay or pinot grigio)
  • 1 Tablespoon onion, minced
  • 6 Tablespoons Stonewall Kitchen Orange Carrot Marmalade
  • 2 teaspoons Dijon mustard
  • 2 Tablespoons fresh squeeze lemon juice
  • 1 Tablespoon butter
  • 1/4 teaspoon salt
  • Pepper

Directions:

  1. Preheat oven to 350ºF. Pat dry the chicken pieces and season with salt and pepper.
  2. Heat olive oil over medium-high heat until it starts to shimmer in a heavy bottom large skillet that can go from the stove top into the oven. Add the chicken pieces skin side down and cook until the skin is golden brown and crispy, about 5-8 minutes. Turn chicken pieces over, making sure to not tear the skin, and cook another 5-8 minutes until golden brown. Remove chicken pieces from the pan and tent with foil. Drain the pan of excess fat.
  3. For the sauce – return pan to stove top over medium heat. Add wine and deglaze pan loosening the bits from the bottom of the pan. Add the onions and simmer 5 minutes to reduce the wine. Add the Orange Carrot Marmalade, Dijon mustard, lemon juice, butter and salt. Whisk until the sauce is uniformly blended. Season with pepper to taste. Add the chicken back to the pan and spoon the sauce over the pieces. Place skillet in the oven and bake 30-40 minutes until the juices run clear and the internal temperature of the meat is 165-175ºF. Spoon the sauce over the chicken pieces several times during the cooking process.

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