A slow cooked dish that is easy to prepare and only has five main ingredients in it; these sticky marmalade chicken thighs are tender and moist with a sticky coating and make the perfect family supper. I used Mackays Christmas Marmalade with Cranberries and Spices for a special seasonal touch.
8 chicken thighs (or 4 chicken breasts, skin on)
1 tablespoon rapeseed oil
300mls chicken stock
8 tablespoons marmalade (I used Mackays Christmas marmalade with cranberries)
1 tablespoon teaspoon dried thyme
salt and pepper to taste
A slow cooked dish that is easy to prepare and only has five main ingredients in it; these sticky marmalade chicken thighs are tender and moist with a sticky coating and make the perfect family supper. I used Mackays Christmas Marmalade with Cranberries and Spices for a special seasonal touch. (Recipe is adapted from 80 Best Recipes by Good Food Magazine)
Pre-heat oven to 180C/350F/Gas mark 4.
Season the chicken with salt and pepper, then place them in a large roasting tray. Add the oil and set the tray over a high heat on the hob or top of the AGA, and brown the skin until it is crispy, turning the thighs over for an even colour.
Mix the marmalade and thyme with the chicken stock and pour it over the chicken.
Bake in pre-heated oven for about 1 hour, or until the chicken meat almost falls of the bone and the gravy is a dark brown. Pour the gravy into a jug to serve if desired.
Serve immediately with the gravy, mashed or baked potatoes and seasonal greens.
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