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Baked Chicken with Marmalade




Source of Recipe


Internet


List of Ingredients




Preheat oven to 375.

Rinse and pat dry:
1 chicken (about 3 pounds), quartered, or 3 pounds chicken parts
Smear the skin with :
4 teaspoons Dijon mustard

Arrange the chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer.
Sprinkle the pieces with:
1/2 cup finely chopped onions
2 tablespoons unsalted butter, cut into bits
Salt and ground black pepper to taste

Pour around the chicken:
1-1/2 cups orange juice

Bake, basting once, for 30 minutes. Turn the chicken skin side up and sprinkle with:
1/4 cup firmly packed dark brown sugar

Bake until the chicken is tender and golden 15 to 20 minutes more. Add more orange juice if the pan seems dry. Remove the chicken to a serving platter. Pour the juices into a small saucepan and boil over high heat until syrupy. Spoon the sauce over the chicken and serve.

Use marmalade instead of orange juice, about 1/2 - 3/4 cup. My oven doesn't get that hot, so I have to cook it longer, but that doesn't seem to be a problem. It is good served cold, later.



Recipe