Marmalade Chicken

Marmalade Chicken

     My Uncle Johnny makes a wonderful Orange Marmalade Chicken.  So I decided to try my hand at it, as usual, with a twist.  I had a bottle of Chateau Monet and some fresh orange marmalade.  So I decided to combine the two into a nice glaze slowly cooked on the stovetop.  As for the actual chicken, all I did was coat it in flour, then in egg, then in a flour/cornflake crumb mixture and fried it until brown on both sides then baked it in the oven.  Half way through the baking process you brush on your perfectly sweet but mild with a kick glaze until it caramelizes the succulent chicken. This was amazing.  It was just like I had hoped it would turn out.  The crispiness from the fried chicken was maintained even with the juicy caramelized sweetness of the glaze spread on top.  It was delicious.  Hope you enjoy my Marmalade Chicken.

Ingredients for glaze:

• 1/3 cup Chateau Monet 
• 4 large heaping tbs of Orange Marmalade
• 1 clove garlic
• 1/2 tsp balsamic vinegar

     First, I coated my chicken in some flour, and then dipped it in egg, then in a flour/ cornflake crumb combination.  Fried in a little bit of oil until brown on both sides.  Placed on a baking sheet in a 350-degree oven for 25-30 minutes.  Meanwhile I took the Chateau Monet and the orange marmalade and placed it on the stove over low heat.  Bring it to a simmer, toss in the garlic and vinegar and continue to simmer for about 5 minutes until the aromas combine.  About 20 minutes into the cooking of the chicken process carefully brush some of the glaze over both sides of the chicken thoroughly.  Put back into the oven and continue cooking for the remaining amount.  Use the rest of the glaze as a dipping sauce if preferred.  Perfect marmalade chicken.  Enjoy!

Balsamic Glazed Chicken

      I came up with this recipe by just searching the web for ideas on how to spruce up my chicken.  I decided to use boneless skinless thighs for this one thinking it would be a bit juicer and be able to handle the flavors that I decided to incorporate for this glaze.  I had seen a couple different ways of making a balsamic glaze but wanted to put my own spin on it.  I combined the strong flavors of the balsamic vinegar with some brown sugar, honey, fresh garlic, and even some thyme.  I accompanied these with an unusual potato concoction that I invented in my mind.  I took some small yellow skin potatoes, sliced them like little coins, quickly sautéed them in butter and oil, added just enough cream to barely cover them, some seasoning salt and fresh rosemary, covered and simmered until the liquid had absorbed and the potatoes were tender.  This chicken is not only tender and juicy but the flavors really go well together.  Almost like a good BBQ but with a tangy twist.  Balsamic Glazed Chicken.

Ingredients:

• 1-2 boneless skinless chicken thighs
• 1/3-cup balsamic vinegar
• 1 tbs brown sugar
• 2 tbs honey
• 1 large diced clove garlic
• 1 tsp fresh thyme

      Coat chicken with salt and pepper and start grilling it over medium heat on the grill.  Meanwhile in a small sauce pan pour in the balsamic vinegar, brown sugar, honey, garlic, and fresh thyme.  Simmer until the mixture reduces and thickens.  Start coating the chicken and flipping it until the chicken is cooked and the glaze has become thick on the meat.  Serve with the above potatoes and your favorite green vegetable.  Serves 2.  A quick and delicious chicken that anyone in the house can enjoy.