What a better way to have a delicious dinner then making this super easy Marmalade Chicken!
1 cup reduced-sodium chicken broth
2 tablespoons red-wine vinegar
2 tablespoons orange marmalade
1 teaspoon Dijon mustard
1 teaspoon cornstarch
1 Whole chicken (you can use any Chicken you desire)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon freshly grated orange zest
Begin by placing the vinegar, broth, marmalade, mustard, and cornstarch in a medium-sized bowl. Whisk the ingredients together until well-blended.
Heat 1 ½ tablespoons of oil in a large skillet over medium-high heat. Place the chicken, which has been sprinkled with salt and pepper, into the skillet. Cook the chicken until it is golden which will be about 2 minutes on each side. Remove the chicken to a plate and cover it with aluminum foil to keep it warm.
Add the remaining oil to the skillet and saute the shallots, stirring them often, until they begin to brown. This will take about 30 seconds. Add the broth to the shallots and whisk it together. Allow the broth and shallots to come to a simmer. Be sure to scrape down any browned bits. Reduce the heat to keep simmering and cook the sauce until it has reduced slightly and thickened. This could take 30 seconds up to 2 minutes. Return the chicken to the skillet and bring the contents back to a simmer. Cook the chicken, turning once until the chicken is thoroughly heated through which will take about one minute. Remove the skillet from the heat and stir in the orange zest.