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Crispy Skinned Chicken With Marmalade Glaze Recipe
- Steps
- Ingredients
Steps
- Pat the chicken skin dry and season with salt and pepper.
- Heat the oil in a large frying pan over medium–high heat and add the chicken, skin-side down. Cook for 5–6 minutes, or until the skin is just beginning to blister and turning golden and crispy. Turn and cook for a further 5–7 minutes until golden. Remove the chicken from the pan and reserve on a plate.
- Drain off most of the oil in the pan, add the marmalade and bring to the boil over medium heat. Cook for 1–2 minutes until caramelised, then pour in the vinegar and stir to deglaze – be careful here, as the mixture may spit.
- Whisk in the mustard, then whisk in the soy sauce and stock. Bring to the boil and turn the heat down to medium–low. Whisk in the butter, a little at a time, until a smooth and glossy sauce forms. Add the orange juice and segments and season to taste.
- Place the chicken, skin-side up, in the pan and serve with steamed rice.