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Whisky and marmalade chicken

Recipe from: 12/11/1997 12:00:00 AM
Ingredients 9
Servings 6


  • 8
    chicken thighs
  • salt and freshly ground black pepper
  • 50
  • 2
    onions, chopped
  • 3
    large cloves garlic, crushed
  • 20
    parsley, chopped
  • 125
    off-dry white wine
  • 50
  • 200
    coarse marmalade (with peel)


Preheat the oven to 180 ºC (350 ºF) and spray an ovenproof dish (large enough to hold the chicken pieces in one layer) with non-stick spray. Lightly season the chicken with salt and pepper. Melt half the butter in a pan and fry the chicken pieces, skin side facing down, until golden brown. Transfer to the ovenproof dish. Fry the onion and garlic in the remaining butter until soft and lightly browned. Add the parsley, white wine, whisky and marmalade, stir and bring to the boil. Pour over the chicken pieces. Bake in a preheated oven for 30-35 minutes until tender and done. Serves 6-8.

Read more on: poultry  |  bake

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