The Great Potato Debate
and
Sticky Christmas Marmalade Chicken Recipe
And so the great potato debate started…….I, the cook, and therefore more knowledgeable about yesterday’s luncheon dish, wanted mashed potatoes, he, the mere diner and other resident of the Lavender and Lovage household, was adamant that he wanted baked potatoes; we battled it out for at least ten minutes, me saying that this was a saucy dish and therefore needed a pile of fluffy mash to receive the juices and gravy, he saying that all he wanted was a baked spud. So, I compromised, a rare act but I was hungry – I baked the potatoes, BUT, spooned some of the fluffy baked potato out of one of the spuds and mixed it with a dab of butter and a splash of milk for me, eh voila, mashed potatoes without the hassle of peeling! He was happy, and I was happy, which was a result, plus a VERY delicious plate of food too.
Today’s recipe is delectable, whether you serve it with mash or jacket potatoes, and it’s so easy to make too, making it an excellent meal for busy midweek family suppers, or for a lazy weekend. It is adapted from a recipe that I found in a little booklet that came free with Good Food magazine many years ago…….and is my offering for several cooking challenges this month; as the recipe was discovered randomly, I am entering it into Dom’s (Belleau Kitchen) Random Recipes “magazine and leaflets”November challenge. Then, as it is slow cooked, albeit not in a slow cooker, and as it is made with Scottish marmalade, it also fits perfectly into Janice’s (Farmersgirl Kitchen) St Andrews slow cooked event. And finally, this would be the perfect recipe for Bonfire Night, so it’s also being entered into Tea Time Treats, which this month is hosted by Jane (The Hedgecombers) and has Bonfire Night fare as its theme.
I make my own marmalade, and have several jars stacked neatly in the pantry, but, today’s recipe was made using a jar of Mackays Christmas Marmalade with Cranberries and Spices, kindly sent to me by Mackays, along with some jars of Christmas Preserve with Mulled Wine too. The marmalade with cranberries and spices was perfect with the chicken and after a long, slow cook, the marmalade melts onto the chicken juices and stock to make a delightful orange sauce-cum-gravy. As ever, I tweaked the recipe to suit my needs, in place of chicken breasts, I used cheaper (and tastier) chicken thighs as well as extra marmalade. The marmalade adds a lovely stickiness to the skin of the chicken and is the “secret ingredient” in this simple “five ingredient” recipe. I have cooked with Mackays’ preserves and marmalade before, and you can see my other recipes here: Chocolate Marmalade Brioche Bread and Butter Pudding, Marmalade Glazed Ham/Gammon, Steamed Raspberry & Whisky Sponge Pudding and Scottish Rhubarb & Ginger Crunchy Streusel Cake.
I hope you enjoy the recipe, which is shared below……by all means use chicken breasts if you prefer, but I think chicken thighs give a better result. That’s all for today, have a relaxing weekend, Karen
Sticky Christmas Marmalade Chicken
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 1 hour, 10 minutes |
| Total time | 1 hour, 20 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 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
Note
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)
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 4. |
| Step 2 | 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. |
| Step 3 | Mix the marmalade and thyme with the chicken stock and pour it over the chicken. |
| Step 4 | 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. |
| Step 5 | Serve immediately with the gravy, mashed or baked potatoes and seasonal greens. |
Dominic says
well… where do I start? Firstly with the sticky marmalade chicken thighs… what can I say? They are fabulous, one if my favourite ways to cook them… secondly the potatoes…. mash mash mash all the way… look at all those juices! and then finally the random recipes… thank you so much for the gorgeous entry, simply stunning.. thank you x
Karen Burns-Booth says
Thanks Dom – I was really up against it this month, but JUST had to get an entry in for Random Recipes, as I don’t think I have missed one in THREE years now! 🙂 This was a fabulous recipe and the thighs were so succulent too. Karen
Lizzy (Good Things) says
This sounds delicious, Karen… and I’m glad I’m not the only one who has potato debates! : )
Danielle Vedmore says
Mash all the way! 😉
Choclette says
Love potatoes – give em to me roasted, mashed, baked, whatever. Being all fired up after yesterdays Paddington marmalade tea, I’m all for your sticky marmalade sauce.
foodgloriousfoodx says
Your sticky marmalade chicken looks divine 🙂 x
Jacqueline Meldrum says
This one isn’t for me being veggie, but I do have marmalade on the brain as Cooper and I went to see Paddington at the cinema this morning. Marmalade sandwich anyone?
Janice says
You had me at ‘sticky’! Lovely recipe and I did enjoy your little domestic with Malcolm, I think I’d prefer the baked potato (dodges flying plate) but I’m sure it would be just as delicious no matter what you serve with it 😉
Glamorous Glutton says
It’s suddenly got much colder here and I’m really feeling it, the thought of juicy chicken with that delicious looking skin and all those wonderful bitter sweet marmalade flavours, how perfect. Winter warmers all the way. As to the potato- I’m not sure, love them both, but baked potatoes do make the best mash. GG
Janie says
Corrrr, Karen that looks so tempting! My Mum does a slow cooked ‘duck a la marmalade’, which tastes wonderful too 🙂
Janie x
PS It’s the perfect offering for this month Bonfire themed Tea Time Treats!
Andrev says
This is wonderful! My mil doesn\’t like anything too sweet, so I was concerned, but this is awesome, she loved it! I would love to try it with some pineapple in it, but no one in my household likes it, Thank You LinMarie!
Karen Burns-Booth says
Thanks so much for letting me know LinMarie and pineapple sounds wonderful too, for next time and JUST for you!
Robyn says
Hi there!
This recipe looks delicious! I just came across it while looking for recipes for Le creuset… Is this recipe suitable to look in Le creuset?
Karen Burns-Booth says
Hi Robyn, yes, this is suitable for Le Creuset cooking and works very well in cast iron! Karen