INGREDIENTS

INSTRUCTIONS

1 Preheat the oven to 220c/425f/Gas 7. Melt the butter and 1 tbsp of
oil in a large saute pan suitable for the oven. Using a sharp knife,
prepare the chicken by removing the legs and cutting each one into
two (a meaty bit and the bone).
2 Cut the two wings away from the bird. Slice each breast away
working the knife from the edge of the spine downwards. Put the
darker pieces of the meat (the bone pieces) into the pan first. This
will help the sauce.
3 Steam by covering with a lid for 3-4 minutes. Add all the remaining
pieces of chicken and season well. Keep on a high heat for 3-4 minutes
turning until evenly golden. Place the pan in the oven to finish
cooking for a further 5-6 minutes.
4 Heat the remaining 2 tbsp of oil in a saute pan. Toss the potatoes
in the pan until crisp, golden and cooked through. Season.
5 Remove the chicken from the oven. Take the chicken from the pan and
keep warm. Drain the oil from the pan and keep the residue. Add the
marmalade and white wine and cook for 1-2 minutes, stirring. Add the
chicken back into the sauce to coat and heat through.
6 To serve: Plate the darker pieces of meat first folowed by the
meatier pieces, piled high. Pour the sauce over. Arrange the potatoes
around the side and garnish with fresh herbs.
Converted by MC_Buster.
Per serving: 343 Calories (kcal); 21g Total Fat; (54% calories from
fat); 3g Protein; 35g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4
Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

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