Roasted Marmalade Chicken

By á-2421

Ingredients

• 1/4 cup Orange Marmalade
• 2 Tbsp balsamic vinegar
• 2 Tbsp Dijon mustard
• 1 tsp chopped fresh rosemary
• 3 Tbsp oil
• 4 chicken breats on the bone, skin-on
• Salt and freshly ground pepper
• 1 Tbsp unsalted butter
• 2 cups thinly sliced onions
• 1 cup chicken stock

Details

Servings 4

Preparation

Step 1

Preheat oven to 400. Combine marmalade, balsamic, mustard and rosemary. Divide in half. Whisk 1 Tbsp of oil, reserving remainder, into half of mixture. Brush marmalade mixture with oil on to the chicken breasts. Season breasts with salt and pepper. Heat remaining 2 Tbsp oil and butter in a large ovenproof skillet on medium-high heat. Add onions to pan and saute, stirring for 1 minute or until just beginning to soften. Add stock and remaining marmalade-mustard mixture. Bring to a boil. Place chicken breasts skin-side up over onions. Bake uncovered for 35 to 40 minutes or until juices run clear, basting chicken with sauce occasionally. Remove breasts and bring sauce to boil. Boil until sauce thickens, about 2 minutes. Return chicken to reheat and serve with sauce.