1 (4 pound) whole chicken, cut into pieces
2 tablespoons olive oil
1/2 teaspoon dried thyme
3 tablespoons white wine
1 teaspoon salt
2 tablespoons white sugar
1/4 teaspoon ground black pepper
3 tablespoons orange marmalade
1/2 cup water
1 tablespoon lemon juice
1 tablespoon orange marmalade
2 teaspoons lemon juice
3 cups water
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon lemon juice
Heat oil in a large skillet over medium heat. Saute onion and garlic in oil until tender. Stir in broth and wine; reduce heat to medium-low, and simmer, covered, for 20 minutes or until chicken is no longer pink.
Meanwhile, bring a large pot of water to a boil. Add marmalade and cook, stirring occasionally, until mixture thickens; add water, and cook until thickened. Stir in lemon juice and orange marmalade.
Add salt and 1/2 teaspoon of sugar, and cook, stirring occasionally, until mixture thickens. Stir in 1/2 teaspoon lemon juice and 3 cups water. Cook until thickened, and add marmalade. Stir in chicken, marmalade mixture, and remaining 1/2 cup water. Simmer, uncovered, for 1 hour, or until chicken is no longer pink and juices run clear.
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