While I’ve always been the beneficiary of homemade marmalade, a jar from the lovely Tea, and most recently, a jar from my good friend Kyla, I’ve never purchased any for myself. So when I recently came home with a jar of the store-bought stuff, my husband groaned because for him marmalade means false teeth and grandpa cardigans. Since we’ve already got a closet full of grandpa sweaters, I’m guessing we’re now officially on the fast-track to Elderly Town. I haven’t eaten marmalade on toast (nor do I think I’m ready to venture there yet) but I have used it to add punch to fruit salads and a kick to a napa cabbage slaw. One of these days, I’ll use it to make this cake to great acclaim, I’m sure.
This past week, I decided to try some of my store-bought marmalade with chicken. Dijon mustard, cider vinegar and a dollop or two of marmalade gave these locally-raised, organic chicken thighs some serious flavour and created a wonderful tangy sauce. I used boneless thighs because that’s what I had, but if you’ve got the bone-in variety, just let the whole thing simmer longer on the stovetop and increase the amount of chicken stock. You’ll be fine. This is a truly comforting dish, so make sure you’ve got your grandpa cardigan and some woolen slippers at the ready!
sweet & sour marmalade chicken
2 T flour
1 t herbes de provence
salt & pepper
1 T olive oil
4 boneless chicken thighs, skin & fat removed
1 onion, sliced
1 red pepper, sliced
1/2 t chili flakes
2 c chicken stock
2 T dijon mustard
3 T orange marmalade
1 T cider vinegar
juice & zest of 1 orange (I used a sour tangelo)
1 t cornstarch
1. Add herbes du provence, salt and pepper to flour, mixing with a fork. Rinse chicken, lightly pat dry and dredge with seasoned flour.
2. Add oil to large skillet and brown chicken on both sides, about 3 minutes per side. Remove chicken and add in onions, red peppers and chili flakes. Saute until soft and fragrant. Add the chicken back into the pan along with the stock, dijon mustard and marmalade. Stir gently and simmer over low heat until the liquid reduces and thickens, about 20 minutes.
3. Mix together the cider vinegar, orange juice and zest and cornstarch and pour into skillet. Stir it around and let it simmer for a couple minutes. Give it a taste to adjust seasoning and serve.