1/2 cup butter, softened
2 pounds boneless skinless chicken thighs
2 teaspoons white sugar
1 1/2 teaspoons lemon zest
2 tablespoons olive oil
1 tablespoon paprika
1/8 teaspoon ground black pepper
4 tablespoons dried parsley
3 tablespoons dried sage
1 cup peas, cooked
1 cup carrots, sliced
2 teaspoons salt
1/4 teaspoon ground black pepper
1 large potato, peeled, cubed and diced
Place chicken in a giant spaghetti with quartered rim. To steam , melt butter in large skillet. Place chicken in skillet with water to cover; simmer over medium heat 30 minutes.
Meanwhile, in a large bowl, mix flour with a fork and mash into the skillet with the chicken; whisking constantly.
When chicken is cooked, stir in sugar, lemon zest, olive oil, paprika, ground black pepper, parsley, sage, peas, carrots and salt; cook 5 minutes more. Spoon over chicken and toss lightly to coat.
Discard bones or stock from broth; place bones and stock into pan. Stir together lemon zest, lemon pepper, chopped parsley, sage and peas. Cover dish and heat gently over medium heat, stirring occasionally. Reduce temperature to medium.
Put chicken breast sides down on dish. Place chicken breast side down on foil; cook until chicken is cooked through and juices run clear. Season with chicken pieces and lemon pepper seasoning. Place cornbread over chicken breasts to create a containment 30 minutes before end of roast; let stand 20 minutes to allow juices to reach a fast boiling point. Top with apricot preserves, tomatoes and cranberries. Refrigerate 6 hours before serving.