Name: Tuscan baked chicken in a creamy onion marmalade sauce
Prep time: 14 min
Cook time: 60 min
Total time: 74 min
Yield: 4 servings
Ingredients: 30 ml olive oil; 4 chicken drumsticks; 4 chicken thighs; salt and black pepper; 1 onion sliced; 4 garlic cloves finely sliced; 1 tsp paprika; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 100 g sundried tomatoes roughly chopped; 1 tbsp tomato paste; 1/2 cup chicken stock; 1 tub Président® Thick & Smooth Onion Marmalade Cream Cheese

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Ingredients (13)

30 ml	olive oil
4	chicken drumsticks
4	chicken thighs
	salt and black pepper
1	onion — sliced
4	garlic cloves — finely sliced
1 tsp	paprika
1/2 tsp	dried thyme
1/2 tsp	dried oregano
100 g	sundried tomatoes — roughly chopped
1 tbsp	tomato paste
1/2 cup	chicken stock
1 tub	Président® Thick & Smooth Onion Marmalade Cream Cheese

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Method:

Preheat the oven to 175°C.

Heat the olive oil in an oven proof dish/pan over a medium-high heat on the stove top.

Season the chicken pieces generously with salt and pepper. Once the oil is hot, add the chicken pieces skin side down. Allow them to go golden and caramelize all over.

Remove the chicken from the pan and turn the heat down to medium-low.

Add the onions and sauté for 8 minutes, until softened. Add the garlic, paprika, thyme & oregano and sauté for a further 3 minutes.

Add the sundried tomatoes and tomato paste. Stir until well combined.

Add the chicken stock and President Thick & Smooth Onion Marmalade Cream Cheese.

Bring to a boil and whisk so it completely incorporated.

Add the chicken pieces, skin side up, and place in the oven.

Allow to bake for 45 minutes, until the chicken is cooked through. If the chicken skin is going too dark, cover the dish with tin foil.

Serve hot, topped with fresh basil.