Friday, 11 February 2011
After tasting our homemade marmalade, we decided we never wanted to eat commercially made marmalade again. We had some leftover in the fridge though. It was still fine and not nearly dull enough to simply throw away. So we decided to use it for cooking. There was an intriguing marmalade chicken recipe in the LCBO’s magazine Food and Drink (Winter 2011).
We roasted the chicken in our toaster oven. We LOVE our toaster oven, using it all the time for reheating, to cook open-faced grilled sandwiches, broiling and baking. (BBBabe Susan makes pizza in her toaster oven!)
Why, yes, we even use our toaster oven to make toast. Of course, a toaster oven is not fabulous for making toast. But sometimes, sacrifices have to be made.
I got my first toaster oven one hot summer day years ago, when I still lived on my own in an un-airconditioned apartment. Toaster ovens are THE way to go. They use up much less energy than a big oven. They cool off quickly as soon as they’re turned off. They take up relatively little room on the counter.
They are arguably far superior to microwave ovens – crispy things don’t go mushy when reheated in a toaster oven.
We will be absolutely devastated when our old toaster oven claps out and we have to buy a new one. We’re not at all looking forward to having an oven that has a computer. We just want switches and dials.
But enough of that… back to the marmalade chicken….
Roasted Marmalade Chicken This dish has huge flavour, making it a real winner for a dinner party.
– Food and Drink Magazine Winter 2011, “Flavours | Marmalade Season”, p.32
Even though this is a winter issue, the recipe calls for fresh rosemary. Now, I know that there are some lucky Canadians who live on the west coast and have rosemary that grows outside their door year round. Here in frigid Toronto, rosemary cannot survive the winter outdoors. Here in our humble Toronto abode, under my care, rosemary cannot survive the winter at all….
If our rosemary plant in the basement hadn’t kicked the bucket sometime in early December – a record for me – it usually dies in November, we would have used fresh rosemary. (It drives me crazy that I cannot seem to keep rosemary alive!! Alas. It appears that I really do have a black thumb.)
We substituted by using less colourful dried rosemary instead. Luckily, dried rosemary still tastes like rosemary. (I know that we could have bought beautiful looking fresh rosemary from one of the vegetable store but I’ve already ranted about the faded flavour of fresh herbs in winter.)
The sauce is made with onions, chicken stock and a marmalade/rosemary/mustard mixture (using all those wonderful caramelized bits in the roasting pan). It was wonderfully sticky. It is reminiscent of Chinese sweet and sour chicken. But not at all gluey or gelatinous. Not to mention that the sauce is a lovely deep gold colour rather than lurid red.
So. Do you have some rosemary and some marmalade lying around? Here’s how you too can have marmalade chicken:
Marmalade Rosemary Chicken
based on ‘Roasted Marmalade Chicken’ in LCBO’s Food & Drink Magazine (Winter 2011)
Sorry, no measurements. You’ll have to wing it. (To give you a vague idea, the magazine recipe calls for 4 chicken breasts, 50ml marmalade, 250ml of stock and 500ml of sliced onions….)
- splash of Cider Vinegar
- grainy mustard (Dijon style)
- chopped rosemary (fresh would be ideal)
- vegetable oil
- chicken thighs, bone in
- salt and pepper
- onions, thinly sliced
- chicken stock, good shot
- In a smallish bowl, mix together marmalade, vinegar, mustard and rosemary. Brush the chicken with oil and then slather the chicken with a good shot of the marmalade/mustard mixture (we left the skin on but I’m pretty sure this would work just as well with skinned chicken thighs.) Sprinkle with salt and pepper. Set aside.
- Heat oil and butter in a cast iron frying pan. Saute onions until they are soft. Add stock and the rest of the marmalade/mustard mixture. Bring to a boil. Lay the chicken pieces on top of the onions.
- Roast the chicken (uncovered) at about 350F, until the juices run clear.
- Remove the chicken from the pan and set aside on a plate to keep warm. Bring the sauce to a boil to reduce and thicken.
» If the chicken is cooked through but not quite golden enough on the outside, drain the pan (reserve the juice!!) and stick the chicken under the broiler for a brief time before reducing the sauce.
Aren’t we spoiled?