![]() ![]() As ever, I tweaked the recipe to suit my needs, in place of chicken breasts, I used cheaper (and tastier) chicken thighs as well as extra marmalade. I make my own marmalade, and have several jars stacked neatly in the pantry, but, today’s recipe was made using a jar of Mackays Christmas Marmalade with Cranberries and Spices, kindly sent to me by Mackays, along with some jars of Christmas Preserve with Mulled Wine too. The marmalade with cranberries and spices was perfect with the chicken and after a long, slow cook, the marmalade melts onto the chicken juices and stock to make a delightful orange sauce-cum-gravy. And finally, this would be the perfect recipe for Bonfire Night, so it’s also being entered into Tea Time Treats, which this month is hosted by Jane (The Hedgecombers) and has Bonfire Night fare as its theme. Then, as it is slow cooked, albeit not in a slow cooker, and as it is made with Scottish marmalade, it also fits perfectly into Janice’s (Farmersgirl Kitchen) St Andrews slow cooked event. Today’s recipe is delectable, whether you serve it with mash or jacket potatoes, and it’s so easy to make too, making it an excellent meal for busy midweek family suppers, or for a lazy weekend. It is adapted from a recipe that I found in a little booklet that came free with Good Food magazine many years ago…….and is my offering for several cooking challenges this month as the recipe was discovered randomly, I am entering it into Dom’s (Belleau Kitchen) Random Recipes “magazine and leaflets”November challenge. ![]() So, I compromised, a rare act but I was hungry – I baked the potatoes, BUT, spooned some of the fluffy baked potato out of one of the spuds and mixed it with a dab of butter and a splash of milk for me, eh voila, mashed potatoes without the hassle of peeling! He was happy, and I was happy, which was a result, plus a VERY delicious plate of food too. It’s a sheet pan chicken dinner that I’ve newly re-discovered, and I don’t think I’m wrong that here on DALS, that’s always welcome news? Head over to Bon Appetit for the recipe.The Great Potato Debate and Sticky Christmas Marmalade Chicken RecipeĪnd so the great potato debate started…….I, the cook, and therefore more knowledgeable about yesterday’s luncheon dish, wanted mashed potatoes, he, the mere diner and other resident of the Lavender and Lovage household, was adamant that he wanted baked potatoes we battled it out for at least ten minutes, me saying that this was a saucy dish and therefore needed a pile of fluffy mash to receive the juices and gravy, he saying that all he wanted was a baked spud. Well, for starters, using panko, not regular breadcrumbs, gives it a pronounced, super-satisfying crunch, and adding carrots to the pan offers just the right destination for the chicken’s buttery juices. The feedback from my boss was almost always the same: Where’s the learning? What’s new here? (Besides that I had newly discovered it? Hmm.) I guess not a whole lot has changed in the intervening decades, because I’ve run a version of this crispy, herby mustardy chicken recipe before (initially inspired by the great Diana Henry), and at the height of its popularity the dinner appeared on our table weekly, but…BREAKING NEWS…while I was writing about it for Bon Appetit, the dish got even better, thanks to a pass through their magical test kitchen. As I hand over this genius weeknight recipe, it’s hard not to think of my earliest magazine editor days, when I was expected to constantly pitch story ideas - food and otherwise - to my boss in the dreaded weekly “beat meetings.” I was just starting out and operated under the assumption that anything that was interesting to me was inherently interesting to the world at large, including, things like “how to use chopsticks” (I was in my late-20s and, suffice to say, a little behind the rest of the world) and a David Sedaris book I thought people should know about, a year after it was published and reviewed in every major newspaper and magazine. ![]()
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