|3 Tbs||vegetable oil|
|8||chicken breasts — deboned, skin on|
|salt and white pepper — to taste|
|1||onion — chopped|
|2||leeks — thoroughly washed and sliced|
|2||celery — sliced|
|3 Tbs||english mustard|
|2 Tbs||wholegrain mustard|
|½ cup||stock — chicken|
|¼ cup||orange juice|
|10 g||fresh chives — snipped|
Preheat the oven to 180°C.
Rub 1 tablespoon of the vegetable oil over the breasts and season with salt and white pepper.
Set the breasts aside on a plate or board.
In a saucepan or heavy-bottomed pan, fry the onion, leeks, bay leaf and celery in the remaining vegetable oil.
Sprinkle with salt, turn the heat to low, pop the lid on the casserole and allow the mirepoix to cook gently, undisturbed, for 5–6 mins.
When the onion mix is becoming translucent and fragrant, add ½ cup of marmalade, the mustards and the chicken stock and cook for another min.
Pour the mustardy mirepoix into a roasting dish and lay the prepared chicken breasts neatly on top.
Spread the remaining marmalade over the breasts, pour the orange juice around the dish and bake for 30 mins at 170°C.
To serve, allow the chicken to rest for a good 10–15 mins before slicing each breast into a fan shape.
Transfer the marvellously flavoured vegetables to a warm serving platter (or dinner plate) and place the breasts on top.
Garnish with the snipped chives or chopped parsley if using.
Recipe extract from Set a Table by Karen Dudley, published by Jacana Media.