Henry and I made this somewhat ad hoc a long time ago, but since Michael didn’t really enjoy it (owing to his tragic inability to reconcile savory and sweet flavors in the same dish) we were reluctant to repeat it. Luckily last week my cravings for marmalade chicken and a CS conference coincided! So we got to make it again with Michael absent, and this time I had the presence of mind to jot down the recipe.
Marmalade chicken
- 4 breasts chicken, butterflied and (optionally) pounded thin with a meat tenderizer
- salt, pepper
- olive oil
- marsala or sherry, for deglazing
- 2 tbsp butter (optional)
- 1 tbsp dried rubbed sage
- 1/4 of a white onion, minced
- 1 c chicken broth
- 1 1/2 c marmalade*
Pat the chicken breasts dry, season with salt and pepper, and brown in a skillet with some olive oil until just about done through. Remove the chicken and deglaze the pan with some sherry, turning the heat down to medium. Add the butter (opt.), sage, onion, broth, and marmalade, and let the sauce reduce for about 20 minutes. Add more broth and marmalade if it isn’t voluminous enough for you. Finally, replace the chicken in the pan, coat it with the sauce, and let it cook, covered, for an additional 10 minutes on low heat.
Variation: Use 2 duck breasts instead. Score the fatty side of the breast, sear it on both sides 5 min each, then keep warm in a 200˚F oven. Make the sauce using the rendered duck fat and no butter (unless you feel like it). Skip the last step and instead reduce 5 minutes more. Slice the breasts against the grain and pour the reduction over top to serve. This seems like a very good idea to me.
* We used Safeway’s Seville orange marmalade, which is a tad on the bitter side, but pleasantly so. Use your discretion: I believe in you!
The last time I made this, I served it with the following:
Buttermilk mashed potatoes
- 5 large potatoes, cubed (skinned optional)
- olive oil
- buttermilk
- salt and pepper
Put potato cubes in a pot of warm water, bring to a boil, and then let simmer, covered, for about 30 minutes, or until potatoes are tender. Drain, add olive oil and buttermilk, and mash. Season with salt and pepper to taste.
Wilted spinach with garlic
- 4 large cloves garlic, sliced into thin slivers
- 1 lb fresh spinach
- olive oil
Heat olive oil and a little bit of salt in a small skillet over medium heat until shimmering. Add the garlic and sauté until fragrant. Add the spinach and cook about 10 minutes, stirring with a spatula so it cooks evenly.