Marmalade Glazed Chicken – So Simple and So Good

by Jeff Berkowitz on February 28, 2011 · 0 comments

in Chicken

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When I was a kid, I had two favorite ways to have chicken that were not either fried or roasted (they have to be my favorites still). My grandmother came up with a recipe back in the forties which we called, obviously, grandma style chicken. We still call it that today; someday, I will share that recipe with you. The other way is a little number my mother came up with which we call gooey style chicken. My mom loved chicken with Saucy Susan, so one day to jazz up a simple roasted chicken she mixed duck sauce with some apricot preserves, some soy sauce and some orange marmalade and poured it over the chicken when it was about half way done. Man! That was good eatin’. It became a family favorite. In honor of my mother’s Gooey Chicken and the fact that I have a ton of Meyer Lemon Marmalade I present to you a very easy way to make a meal a little more interesting.

Marmalade Glazed Chicken Thighs

Serves 4:

8 each Chicken thighs (I usually allow two per person)

Salt, Pepper

½ cup your favorite marmalade (I used Meyer lemon marmalade made just the other day)

2 Tbsp soy sauce or tamari

1 large onion cut into slices

¼ cup dry white wine (sherry, vermouth or even dry marsala will do nicely)

Preheat oven to 400°F. Season the chicken thighs with salt and pepper on both sides. In a preheated cast iron skillet (or frying pan that can be put into the oven) brown the skin side of the chicken well over medium heat. Don’t try to move the chicken until the skin shows obvious signs of browning and a good amount of fat has been rendered.

Browned Chicken with Crisp Skin

While the chicken is cooking mix the marmalade with the soy sauce and stir to combine. When the skin side is nicely golden brown, turn the chicken thighs over and cook for 3 minutes more. Remove the chicken from the pan, pour of all but about 1 Tbsp of the fat and add the onions. Saute the onions until they are translucent then deglaze the pan with the wine. Place the  chicken back in the pan on top of the onions with any juices that have accumulated, skin side up topping each piece with about a  generous Tbsp of the soy/marmalade mixture, use all of it up. Place the skillet into the oven for about 30 minutes basting the chicken with juices from the bottom of the pan every 10 minutes or so. After 30 minutes check the temperature of the chicken (it needs to be 165°F or higher), baste one more time and the chicken is ready to serve.

Browning the Onions Before Deglazing (Oh Yeah!)

Naturally, you can play with this recipe. A little bbq sauce is good, honey is good, hot sauce for those of you that like it hot is good, there is not much you can think of that will hurt this recipe. For those of you who would like to use shallots instead of onion before deglazing, be my guest…shallots really bring out the natural flavor of the chicken. This is a family recipe and is meant to be shared with family. Enjoy!

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